This creamy dip combines the richness of smoked Fogo Island cod and roasted garlic with the crunch of grainy mustard and finely chopped shallots and pickles. Sour cream and a spritz of lemon juice add brightness, and tarragon, dill and chives lend fresh aromatic flavours. Scoop up this flavour-packed dip with crackers, chips, sliced baguette or crudités — and try not to scoff the lot in one sitting.


200g (6-7oz) Fogo Island cod
½ tsp fennel seed
½ tsp black peppercorns
1 tsp salt
1 small shallot, peeled and finely chopped
1 large clove roasted garlic, peeled and crushed
1 green onion, thinly sliced
1 tsp grainy mustard
1 pickled cocktail onion, finely chopped
5 chives, finely chopped
2 sprigs tarragon, stems discarded and leaves finely chopped
2 sprigs dill, stems discarded and leaves finely chopped
1 tbsp lemon juice (about ½ small lemon)
1 cup (250 mL) full-fat sour cream

To make the smoked Fogo Island Cod:

  1. With a mortar and pestle, grind fennel seed and black peppercorn until fine, then incorporate salt. Season the fish evenly with this blend and let stand at room temperature for two hours.
  2. To smoke, remove the grill from one side of your barbeque and heat to 250°F. Place 100g of maple or cherry wood chips in a tinfoil pouch or pie plate. Light the barbeque, dousing the flames when the coals have started or are about a quarter burnt. Place the foil/plate on the heated coals and your cod on the cold side of the grill. Keep the lid closed for 30 minutes, trying to keep the temperature regulated to about 250°F.
  3. Let the fish cool completely before shredding into flakes, with a fork.

To make the dip:

  1. In a mixing bowl, combine your smoked Fogo Island cod with all the remaining ingredients and mix vigorously with a spoon.
  2. Season with salt, to taste.
  3. Transfer to a small bowl and serve with your favourite crunchy snacks!

Recipe by Taylor McMeekin
Photography by Rick O’Brien

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