The Ultimate Smoked Fish Dip
A creamy, smoky, and flavorful dip made with smoked fish, perfect for parties, snacks, and gatherings. Easy to prepare and customizable with various seasonings and mix-ins.
Equipment
- Mixing bowl – For combining ingredients.
- Fork – To flake the smoked fish.
- Spatula – For mixing and transferring the dip.
Ingredients
- 8 oz smoked fish salmon, trout, or mahi-mahi, flaked
- 4 oz cream cheese softened
- ¼ cup mayonnaise
- 1 tbsp lemon juice
- 1 tsp Worcestershire sauce
- ½ tsp hot sauce optional
- 1 tbsp fresh herbs dill, parsley, or chives, chopped
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt and pepper to taste
Instructions
- Prepare the Smoked Fish – Remove any skin and bones, then flake the fish into small pieces.
- Mix the Ingredients – In a mixing bowl, combine cream cheese, mayonnaise, and lemon juice until smooth.
- Incorporate the Fish – Add the flaked smoked fish and mix well.
- Season to Taste – Stir in Worcestershire sauce, hot sauce (if using), herbs, garlic powder, onion powder, salt, and pepper. Adjust as needed.
- Chill – Cover and refrigerate for at least 1 hour to let flavors meld.
- Serve – Enjoy with crackers, bread, or vegetables.
Notes
- For a lighter version, use Greek yogurt instead of mayonnaise.
- For extra flavor, add chopped jalapeños, capers, or Old Bay seasoning.
- Storage: Keep refrigerated for up to 5 days or freeze for up to 3 months.