Smoked Mackerel & Mushroom Dip

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 

Directions

  1. Preheat the oven to 400°F.
  2. 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.  
  3. 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.  
  4. Bake for 20-25 minutes or until golden and bubbling.  
  5. Garnish with parsley and serve with toasted baguette.  

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