Smoked Fish Dip Platter
Creamy smoked fish dip with swappable fish varieties, served warm with an assortment of fresh vegetable crudités and bread. Base recipe yields multiple variations by substituting the protein and vegetable accompaniments.
Ingredients
Method
Place softened cream cheese in a mixing bowl and whisk until smooth and creamy.
Add sour cream, lemon juice, dill, and green onion to the cream cheese and whisk until fully combined.
Gently fold in flaked smoked fish, being careful not to break up the pieces too much.
Season with smoked paprika, salt, and black pepper to taste. Adjust lemon juice or dill if needed.
Wash and cut all vegetables (cucumber, carrots, celery, cherry tomatoes) into uniform crudités pieces.
Warm or toast the pita bread and cut into triangles.
Transfer dip to a serving bowl and place at the center of a large platter.
Arrange vegetables and pita triangles around the dip bowl in groups. Garnish dip with a thin drizzle of olive oil and fresh dill if desired. Place lemon wedges on the platter.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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