Smoked Fish and Dubliner Cheese Dip
A unique dip for toasted baguette made with Kerrygold Dubliner cheese, fresh chives, diced tomato and smoked fish (we used black cod).
- Ingredients:
- 2 tablespoons butter
- 1 clove garlic
- 1 tablespoon flour
- 1 cup whole milk
- 1 cup Dubliner cheese, coarsely grated
- 2 medium plum tomatoes, seeded and cut into 1/4-inch dice
- 3 ounces smoked haddock, cod, salmon or trout chopped
- Salt and freshly ground black pepper
- Slices of lightly toasted baguette
Preparation:
Melt the butter in a saucepan over medium heat. Add the garlic and cook until fragrant, 1 minute. Add the flour and continue cooking, stirring continually, until smooth and pale golden in color, 2 to 3 minutes.
Whisk in the milk gradually, cooking until smooth and well blended, then add the cheese, 1/4 cup at a time, making sure the last addition is blended before adding more.
Stir in the tomatoes and fish, season to taste with salt and pepper and cook for 1 minute longer, stirring constantly. Transfer to a crock and serve immediately with slices of baguette.
Makes 4 to 6 servings
