Smoked Fish Dip - Recipe

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SMOKED FISH DIP

For this recipe, you can use almost any smoked fish. Salmon is preferred, but I have used Kingfish Mackerel, Mullet, Mahi-Mahi, Grouper and others. The object is to have a nice flavored smoked DRY fish to work with and season appropriately. How you choose to flavor your fish during the smoking process is a matter of choice. I like South West Chipotle & Cracked Black Pepper with a roasted garlic kick. If using Salmon, add a good batch of fresh chopped DILL to the mix.

10-12 oz. apple-wood or alder-wood smoked fish
1 (8 oz.) pkg. cream cheese
6 tbsp. Miracle Whip mayonnaise (citrus)
1/2 cup chopped green onion
1/2 cup fine diced red onion
1/2 cup lime juice (lemon can be substituted)
paprika, for color
red pepper, to taste

Note: if not using Miracle Whip, increase the lime content.

Smoke your fish for 2 1/2 hours @ 225°F. Allow to dry by placing paper towels over top and pressing down using either a cast iron skillet or sheet pan with weight. The object is to remove as much moisture as possible. Refrigerate overnight.

Remove the skin and scrape the fats from under the skin using a knife blade. Debone if necessary.

Soften the cream cheese in a large bowl, add green onions and red onions and mix thoroughly. Add paprika and lime juice and any other spices you might like to. Carefully break apart the smoked fish ensuring no bones are present. Mix well. Mix should have a soft "dip" texture at the end. You should be able to drag a cracker through it without the cracker breaking. If it needs more moisture, add mayonnaise.

Refrigerate for at least 6 hours for all the flavors to merge. Allow to come to room temperature before serving. Great on any cracker or crustinis or even just a fingerfull!!

Submitted by: Chef Gordy Evans

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recipe reviews
Smoked Fish Dip

· Dec 18 · #161661

Gina (Hawaii) says:

Made this last night with smoked ono (wahoo) and it was a hit at the holiday party! People loved it. Paired with simple Ritz Crackers. Will make again. Thank you!

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