whitefish dip
Tags: culinária
No domingo tivemos um american bbq, com americans, bbq sauce americano, vinho estrangeiro (português e francês), cheese cake, apple crocante com cinnamon e um whitefish dip que abriu as hostilidades e foi a estrela da noite.
Smoked Whitefish Dip
I downloaded 6 or 7 recipes from the internet and then put together my own from them. Here’s what you had the other night:
1 package (about 2 cups) of smoked cod (from Corte Ingles supermarket) or other smoked whitefish
1 package (200gr?) of Philadelphia cream cheese at room temperature
1/4 cup of sour cream
2 Tablespoons butter at room temperature
2 Tablespoons lemon juice
1-2 Tablespoons grated onion
2-4 Tablespoons of prepared horseradish (got this at the GB store in Sao Joao do Estoril)
2-3 Tablespoons of mayonnaise (optional)
Flake the fish. With a fork, mash together the fish, cream cheese and butter. Then add the other ingredients and beat together until well mixed. (add the horseradish slowly till you get the taste you want.) Cover and allow to chill a couple hours so the flavors can blend. Serve at room temperature with bread, crostini, tortilla chips or crackers.
There are other ingredients that could be included and I want to try sometime. They include parsley, garlic, Worcestershire sauce, piri-piri flakes and chopped celery. Another party, another day.
Enjoy
A receita quase que poderia resultar nesta imagem, não fosse um cold crab dip