Smokie City is one of the sharable appetizers listed on Raglan Road Irish Pub & Restaurant‘s menu. It’s creamy baked haddock & Dubliner cheese dip with potatoes, tomatoes & crostinis.
Smokie City Photo: Raglan Road
Smokie City
Butter (at least 2 or 3 tablespoons)
Chopped onions (about 1/2 onion)
1 tablespoon oil
8 ounces haddock smoked, 1″ dice (not the kind you roll)
1 potato, 1/2″ dice, boiled, chilled
1 roma tomato, seeded, 1/2″ dice
4 ounces dubliner cheese, grated or shredded
6 ounces heavy cream
Pre-heat your oven to a Broil. On a stove top, heat up the oil in a 1qt stock pot. Add the haddock, potatoes, and cream and bring to a boil.
Reduce heat and stir while adding the tomatoes and cheese. Once the cheese has melted and the cream turns into a medium thick consistency, pour into a 12 oz crock pot and stick into the oven until the top starts to brown.
Remove from oven and let cool for about a minute as it will be very hot. Serve with your choice of bread toasted or not.
*This recipe was featured in the Raglan Road November newsletter.
