Smoked Fish & Quark Dip with Rye Crispbread
This creamy, savory dip combines smoked fish with tangy quark, fresh herbs, and a hint of lemon for a simple yet elegant spread. Traditionally enjoyed across Northern Europe, this dish is perfect as an appetizer, snack, or light lunch. Paired with crisp rye crackers, it offers a delicious balance of smoky, creamy, and crunchy textures.
Print Recipe
Ingredients
- 150 g smoked fish trout, mackerel, or whitefish
- 200 g quark or substitute Greek yogurt
- 1 tbsp fresh dill chopped
- 1 tbsp fresh chives chopped
- 1 tsp Dijon mustard
- 1 tbsp lemon juice
- ½ tsp lemon zest
- 1 tbsp capers finely chopped
- ¼ tsp black pepper
- 6 slices rye crispbread
Instructions
- Flake the smoked fish into a bowl, removing any bones.
- Add the quark, dill, chives, Dijon mustard, lemon juice, lemon zest, and capers.
- Mix everything together until well combined, keeping some texture in the fish.
- Season with black pepper to taste.
- Let the dip rest for 10 minutes in the fridge to allow the flavors to meld.
- Serve with rye crispbread for dipping or spreading.
Notes
- Choosing Smoked Fish: Traditionally, smoked trout, mackerel, or whitefish are used, but smoked salmon is a great alternative.
- Quark Substitutes: If quark isn’t available, Greek yogurt or a mix of sour cream and cream cheese will work.
- Make Ahead: This dip can be made a day in advance and stored in the fridge for enhanced flavor.
- Serving Variations: Try adding a pinch of smoked paprika for extra depth or a spoonful of horseradish for heat.
- Pairings: Rye crispbread is classic, but this dip also works well with cucumber slices, radishes, or boiled potatoes.
Nutrition
Calories: 183kcal | Carbohydrates: 7g | Protein: 29g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 80mg | Sodium: 585mg | Potassium: 360mg | Fiber: 1g | Sugar: 4g | Vitamin A: 175IU | Vitamin C: 5mg | Calcium: 23mg | Iron: 0.5mg
Servings: 2
Calories: 183kcal