Smoked Herring Horseradish Dip
- 1 190 g tin smoked herring in oil, drained
- 1 cup sour cream
- 1 1/2 tablespoon prepared horseradish
- zest and juice of 1/2 lemon
- 1/4 teaspoon celery seed
- 1/4 cup chopped scallions
- 1/4 loose cup flat leaf parsley, chopped
- Place all ingredients in a medium bowl or the bowl of a stand mixer. Use the paddle attachments to throughly and evenly distribute all ingredients throughout the mixture.
- Refrigerate 1 hour or up to overnight.
- Serve with toasts, crackers or crudités.
For the past decade and a half plus for New Year’s Eve we’ve had a movie marathon with matching food. We started out doing decades (I wrote about it for theKitchn back in 2009!) and then moved on to Westerns (chuck wagon food), Hawaii, sequels (food that tastes better the next day), and movies with numbers in the title (I made 7-layer bars, club sandwiches) and a few other themes–some more successful than others. For NYE 2020 we decided to do movies about the end of the world and the apocalypse which seemed fitting. I came up with a menu of food that’s made with shelf-stable ingredients and created this dip. Not all of the ingredients are shelf stable so I debated if it works with the theme but it was a really tasty dip that I wanted to share.
There is a great smoky flavor from the fish (I bought mine at Trader Joe’s) and while the other ingredients are pungent, the final dip—really, almost a spread—is surprisingly mellow thanks to the sour cream. I served it as a part of a snack platter but it would make a great appetizer.