If you’re anything like us, you’re still making the *post holiday* holiday rounds 😉 It usually takes awhile to work our way through all the various sets of friends and relatives we’re scheduled to see. As a matter of fact, we’ll be getting together with the last set this weekend, and we’ve been enlisted to bring an hors d’oeuvre.
It’s something that has to travel well plus I don’t have a lot of time to prepare it. So that leaves out anything stacked, arranged or otherwise overly precious. Something as easy to make and transport as a cheese ball, but a little more sophisticated. I’ve got a great recipe for a smoked fish dip that will definitely fill the bill. You can use whatever smoked fish looks good at the market – salmon, trout, whitefish … and for the hot/horseradish element feel free to use wasabi, classic horseradish or even a few dashes of Tabasco.
Definitely pair this one with a dry white still or sparkling wine. Bubbles are always nice, and make the dip extra festive! For something extra special, try First Vine’s Champagne Bernard Mante Extra-Brut ($35). It has extra elegance and even a bit of earthiness. Its slight acidity allows it to stand up to all kinds of food — a fabulous aperitif or accompaniment to a meal. And now for the recipe:
Smoked Fish Dip
8 oz smoked fish, flaked
1 8 oz container sour cream
Juice from 1/2 lemon
1 1/2 TBSP capers, coarsely chopped
1 TBSP horseradish
Mix well, refrigerate for at least an hour, and serve with your favorite crackers