Tuesday, July 22, 2014

Smoked Kipper Dip

I've been busy organizing or rather re-organizing my pantry.  I've got wire shelves in there and I had all the glass bottles in little bins and on trays and it was getting just a tad crowded.  I really should have taken more before pictures, but...  When I get in the zone, I have to do it.

At any rate, I have those wire shelves and after talking it over with my DH, decided to try putting something solid down over the wire shelves, to hopefully make a more stable base for, oh gee, glass bottles.  

In other words I was tired of waiting for something especially sticky to fall off of a shelf and shatter on the tile floor inside a room that's so narrow you couldn't even swing a hamster in, it's so small.  Not that I would want to... 
But it is big enough for an awful lot of stuff. sigh.

My DH suggested either masonite or luon (?) and then as we talked, I realized I had some cardboard boxes that could be re-purposed as shelf liners.    So, I spent the weekend going through the pantry, reacquainting myself with my food, discarding some things that were expired. sigh.  Not that many though, I do rotate most of my food purchases on a timely fashion.

And what has all that got to do with Smoked Kipper dip?

Glad you asked.

I got an email late yesterday inviting us to a birthday celebration, and thanks to my pantry re-organization, and general cleanup, I found a tin (I hadn't forgotten about them), of smoked kippers.

I've been saving them for a special occasion.

I have.

Really.

OK, so I was going to make some scrambled eggs and kippers for breakfast one day, I just hadn't actually gotten around to it

Yet.

Smoked fish dip is very popular down here and I've had some really good ones, and some not so good ones as well.   But, I like to learn how to make my own stuff, so...
Here's my attempt.

1 tin Smoked Wild Kippers, 6.7 oz. size, drained
8 oz. Cream Cheese
3 oz. Creme Fraiche
1 tsp. Colmans Mustard Powder
1 1/2 tsp. Horseradish 
2 Tbsp. Lemon Juice
1/2 tsp. dried Tarragon
2 finely minced green onions
1 clove garlic

Mix everything together but the kippers, add them at the last.
Mix gently to combine.

   Place in fridge for at least 6 hours, you want the flavours to meld and merge together.   
Taste and correct any seasonings. 

Serve with a sprinkle of parsley or other green herb on top, alongside your favourite crackers.
And last, but not least, here's my reorganized pantry.
I may be doing some more re arranging, but that can wait for another day. 
I'll post some pictures of the food from the birthday party another day.  Gotta go and reorganize another cupboard.  

I'm on a roll, and don't want to stop the momentum...


Sid Munkholm
Sid Munkholm

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.

2 comments:

  1. I made a similar version 20 years ago and it's a family "classic." Well, more like my own classic -- no one, and I mean no one else, enjoyed it. More for me. This is an excellent recipe, very good!

    ReplyDelete
    Replies
    1. Thank you. I love smoked kippers anyway, and got a lot of positive feedback on this dish. I think it might be time to try it again.

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