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Recipe by @daywithmei
Make any tin of fish into a dip! Tinned fish has been growing in popularity in recent years, and rightly so. It's flavorful, shelf-stable, packed with clean protein, and incredibly versatile. It can be used for such a wide variety of meals, dishes, snacks and dips.
Recipe by @daywithmei
Make any tin of fish into a dip! Tinned fish has been growing in popularity in recent years, and rightly so. It's flavorful, shelf-stable, packed with clean protein, and incredibly versatile. It can be used for such a wide variety of meals, dishes, snacks and dips.
1/4 cup creamy base (cream cheese, sour cream, yogurt, or mayo)
1 (3.9oz) can Wild Planet Wild Smoked Pink Salmon Fillets in Extra Virgin Olive Oil
-OR-
1 (3.9oz) can Wild Planet Wild Smoked Mackerel Fillets in Extra Virgin Olive Oil
3 Tbsp fresh herbs/aromatics, chopped (dill, parsley, basil, cilantro, scallions, chives, or shallots)
2 Tbsp acid (citrus like lemon, vinegar, or pickle juice)
2 Tbsp flavorful condiment (chili crisp, Dijon mustard, hot sauce, or zhoug)
Combine your base with entire tin of fish, including oil, mixing to break up any large chunks.
Add remaining ingredients, stirring to incorporate. You can leave dip chunky or stir more aggressively for smoother texture.
Taste and adjust seasoning with additional salt or acid.
Store in the refrigerator for up to 3 days.
When ready to serve dip, plate with fresh vegetables and crackers.
