This recipe is contributed by Sheryl Shard, co-author of the book Sail Away! A Guide to Outfitting and Provisioning for Cruising. Sheryl has been cruising with her husband, Paul, aboard their Classic 37 sailboat, Two-Step, since 1989.
Our friend, Wayne, on “Sundowner” who we met in the Grenadines a few years ago says that corned beef is “ubiquitous” (ever present) on cruising boats, so this recipe for his delicious corned beef spread has been affectionately named “Ubiquitous Dip”. It’s fast and easy to make and can be used as a spread on crackers, a sandwich filling, or as a topping for hot grilled open-faced sandwiches. I often make it up ahead of time and keep it chilled in the fridge where it will keep for a couple of days. If unexpected visitors drop by, it’s ready for appetizers.
Sheryl Shard’s Ubiquitous Dip
1 can of corned beef (tuna or flaked ham works too)
1-2 tablespoons of mayonnaise or yoghurt (just enough to moisten the meat)
1 tablespoon of green relish
Add chopped pickles or olives instead of relish.
Chopped celery adds crunch.
Chopped pimento adds colour and flavour
- Find Sheryl Shard’s book on Amazon
You can find more from Paul and Sheryl Shard on their website at www.distantshores.ca
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