Year-round, there’s always a great reason to enjoy a meal of fish ‘n’ chips, whether it’s by the harbor, at a festival, in the canteen, or at a cozy town fiesta.
Our MSC fish ‘n’ chips are delicious as a permanent menu item or as a popular addition to the buffet.
It doesn’t always have to be the classic tartar sauce accompanying the fish ‘n’ chips. Here are our suggestions for a range of fresh and exciting dips that can give your guests’ taste buds a new experience.
Beetroot hummus
INGREDIENTS:
1 ½ dl dried chickpeas (or a 425g can)
Juice and zest of 1-2 organic lemons
1.2 dl tahini (sesame paste)
2 ½ dl roasted beets, cut into cubes
1-2 garlic cloves, crushed
2-2 ½ dl olive oil
0.8 dl ice-cold water
Salt and pepper to taste
Instructions:
Prepare the chickpeas: If using dried chickpeas, cook them for 1-3 hours until very soft. For canned chickpeas, cook them for 15 minutes to soften them further.
Roast the beets: Wrap the beets in foil and bake at 175°C for 45-60 minutes. Let them cool slightly, peel off the skin, and cut them into cubes.
Blend the hummus: Blend the warm chickpeas and roasted beets with lemon juice and zest, tahini, garlic, salt, and pepper in a food processor. Slowly add the olive oil. Adjust the consistency with cold water depending on how runny you want the hummus.
AVOCADO CREME
INGREDIENTS:
⅓ dl Greek yogurt
2 ripe avocados, pitted and peeled
2 tbsp freshly squeezed lemon juice
¼ tsp Dijon mustard
1 garlic clove, crushed
¼ tsp salt
2 tbsp fresh dill
Instructions:
Blend the dip: In a food processor, combine yogurt, avocados, lemon juice, mustard, garlic, and salt. Blend until smooth.
Add the dill: Add the dill and pulse a few times to blend it in.
Mango salsa blend
INGREDIENTS:
2 ripe mangoes, pitted and peeled
1 red chili (remove seeds for a milder salsa)
Juice from 1 lime
2½ dl water
1 tsp salt
2 sprigs basil
Instructions:
Blend the ingredients: In a food processor, combine 1½ mangoes, chili, lime juice, water, and salt. Blend until the salsa is smooth. Adjust the consistency with more water if you want a thinner blend.
Add mango: Cut the remaining mango into small cubes and mix it into the salsa.
Add basil: Sprinkle with chopped basil
Wasabi-mayonnaise
INGREDIENTS:
2 dl mayonnaise
30 g wasabi paste
Juice from 1 lime
Instructions:
Mix the dip: Combine mayonnaise, wasabi paste, and lime juice. Adjust the strength with more or less wasabi paste, if desired.
Add parsley: Add chopped parsley and sprinkle with sesame seeds.
Sauce tartare
INGREDIENTS:
1½ dl mayonnaise
½ dl sour cream
½ dl pickled cucumbers
1 tbsp onion
2 tbsp fresh dill
Juice from ½ lemon
Salt and pepper
Instructions:
Chop the vegetables: Finely chop the pickled cucumbers, onion, and dill.
Mix the ingredients: Combine all the ingredients in a bowl. Taste and adjust with salt and pepper.
The flavor improves if the sauce is allowed to sit for an hour or more.
