Smoked haddock fish dip with radish salad and taro chips

By BobD

Ingredients

• Cream cheese, room temperature 6 Oz
• Yogurt, plain 2 Oz
• Smoked haddock, skinned 8 Oz
• Lemon, zest and juice of 1 each
• Salt as needed
• Easter egg radish bunch, thinly sliced 1 each
• Extra-virgin olive oil 0 as needed
• Pickled radish 4 TBS
• Pine nuts, toasted 1/4 C
• Dill sprigs as needed
• Taro root chips 8 Oz

Details

Adapted from plateonline.com

Preparation

Step 1

1. Combine cream cheese and yogurt and mix until smooth. Hand-pick haddock to remove bones and then fold fish flakes into mixture. Season with lemon zest and salt.
2. Set Easter radishes in a small mixing bowl and season with lemon juice, olive oil and salt.
3. Place haddock dip in a serving bowl and garnish with pickled radish, sliced radish salad, pine nuts and dill. Serve with taro root chips.