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. Naturally, I gobbled up the octopus immediately (it was amazing!) and I turned this can of goodness into a delicious little Smoked Herring Dip for my vineyard picnic.

I served this dip with crackers for a fast and easy appetizer. Don’t make my mistake though; it was even more delicious 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

1. 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. 
2. Refrigerate for at least four hours or preferably, over night. Serve with crackers. 

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Stay hungry,

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