Smoked Mackerel & Mushroom Dip

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5

15 minutes

PREP TIME

65 minutes

TOTAL TIME

4-6

SERVINGS

Appetizers

Ingredients

3 cups cremini mushrooms, thinly sliced
2 tbsp olive oil
1 shallot, finely diced
½ tbsp dried thyme
½ tbsp dried rosemary
2 cans (110g) Gold Seal Smoked Mackerel in Sunflower Oil, drained and flaked with a fork
½ cup sour cream
1 cup cream cheese
1 cup Gruyere cheese
2 tsp Worcestershire sauce
2 cloves of garlic, grated
Salt and pepper to taste
Parsley, to garnish

Suggested Product

Wild Smoked Mackerel

Wild Smoked Mackerel

Sunflower Oil

Directions

Preheat the oven to 400°F.
Toss the sliced mushrooms with the olive oil, shallot, thyme and rosemary. Season with pepper. Place on a lined baking sheet and roast for 20-25 minutes, toss halfway through. Turn the heat of the oven down to 350°F.
Add the roasted mushrooms to a bowl with the mackerel, sour cream, cream cheese, ½ of the gruyere, worcestershire and garlic and mix everything together. Transfer this mixture to a shallow baking dish and top with the remaining gruyere.
Bake for 20-25 minutes or until golden and bubbling.
Garnish with parsley and serve with toasted baguette.

TIPS &
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