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Ingredients
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Main Ingredients
Serving Ingredients
Method
Preparation
- 1
Prepare the haddock
If not already smoked, smoke the haddock using a stovetop smoker or an outdoor smoker until cooked through and flaky. Allow to cool.
- 2
Mix the base
In a mixing bowl, combine the cream cheese and Greek yogurt. Use a hand mixer or whisk to blend until smooth.
- 3
Add haddock
Flake the cooled smoked haddock into the cream cheese mixture and gently fold together until combined.
- 4
Season the dip
Stir in the lemon juice, Dijon mustard, fresh dill, chives, salt, and black pepper. Mix until all ingredients are well incorporated.
- 5
Chill the dip
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
Serving
- 6
Prepare the serving platter
Arrange the vegetable sticks and crackers on a serving platter.
- 7
Serve the dip
Spoon the chilled Salsa de Eglefino into a serving bowl and place it in the center of the platter with vegetable sticks and crackers around it.
