I squealed with delight when I saw Savory Alaska at Rockwall Farmers Market the other day. Fresh Alaskan seafood? Sign me up! I stocked the freezer with fresh salmon, scallops, and white fish, but I also grabbed a can of smoked octopus and smoked herring. I gobbled up the octopus immediately (it was amazing!) and I turned the smoked herring into a delicious little dip for my vineyard picnic.
I served this with crackers for a super fast and easy appetizer. It seriously took minutes to prepare. I will say though, I thought it was quite a bit better the next day so make it the day before or at least the morning of if you can.
Sadly I didn’t really get a final hero image of this dip. I meant to at the vineyard but what can I say, the jazz was playing, the wine was flowing, and I simply lost myself enjoying the food.
Smoked Herring Dip
6 oz can smoked herring
Fresh dill, chives
Three large spoonfuls mayonnaise
Zest of half a lemon
Lemon juice to taste
1 celery rib, chopped
- Drain smoked herring and flake with a fork. Mix with fresh dill and about three heaping spoonfuls of mayonnaise, mixing well. Add lemon zest, chopped celery, and a squeeze of lemon to taste.
- Refrigerate for at least four hours or preferably, over night. Serve with crackers.
