Smoked Fish Dip Recipe

Introduction

Smoked Fish Dip is a creamy and flavorful appetizer that’s perfect for gatherings or a simple snack. Made with smoked whitefish and a blend of tangy and savory ingredients, it’s easy to prepare and always a crowd-pleaser.

Ingredients

• 8 oz smoked whitefish (or smoked fish of choice)
• ¼ cup mayonnaise
• 8 oz whipped cream cheese (at room temperature)
• ½ tsp Worcestershire sauce
• ½ tsp smoked paprika
• 1 tbsp fresh lemon juice
• 1 tsp lemon zest
• 3 tbsp red onion (finely chopped)
• 2 tbsp dill (finely chopped)

Instructions

1. Step 1: Remove the skin and bones from the smoked fish, then break it into smaller pieces for easier processing.
2. Step 2: In a food processor, combine the whipped cream cheese, mayonnaise, lemon juice, lemon zest, Worcestershire sauce, and smoked paprika. Blend until smooth.
3. Step 3: Add the smoked fish pieces, finely chopped red onion, and chopped dill to the food processor. Pulse gently until the mixture is combined but still slightly chunky, or blend longer for a smoother texture if you prefer.
4. Step 4: Transfer the dip to a serving bowl, then sprinkle with additional smoked paprika and dill fronds for garnish.
5. Step 5: Serve with fresh vegetables, crackers, or toasted baguette slices. Enjoy!

Tips & Variations

• For an extra kick, add a dash of hot sauce or a pinch of cayenne pepper.
• Try swapping dill for chives or parsley for a different herb flavor.
• If you don’t have a food processor, finely flake the fish and mix all ingredients by hand for a rustic dip.
• Use Greek yogurt in place of mayonnaise for a lighter option.

Storage

Store the smoked fish dip in an airtight container in the refrigerator for up to 3 days. Before serving again, give it a good stir and let it come to room temperature for about 15 minutes. If it thickens too much, mix in a small splash of lemon juice or cream to loosen it.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of smoked fish?

Yes, smoked salmon, smoked trout, or smoked mackerel all work well and offer different flavor profiles. Just be sure to remove any skin and bones.

Is it possible to make this dip ahead of time?

Absolutely. Making the dip a few hours or even a day in advance helps the flavors meld together. Just keep it refrigerated and covered until ready to serve.

Smoked Fish Dip Recipe

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★★★★★

4.9 from 575 reviews

• Author: Cleo
• Total Time: 10 minutes
• Yield: About 2 cups (serves 6-8) 1x

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Description

This Smoky Fish Dip is a creamy, flavorful appetizer made with smoked whitefish blended with cream cheese, mayonnaise, and aromatic seasonings. It offers a perfect balance of smoky, tangy, and fresh flavors, accented by red onion and dill, making it ideal for serving with crackers, veggies, or toasted baguette slices.

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Ingredients

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Main Ingredients

• 8 oz smoked whitefish (or smoked fish of choice)
• ¼ cup mayonnaise
• 8 oz whipped cream cheese (at room temperature)
• ½ tsp Worcestershire sauce
• ½ tsp smoked paprika
• 1 tbsp fresh lemon juice
• 1 tsp lemon zest
• 3 tbsp red onion (finely chopped)
• 2 tbsp fresh dill (finely chopped)

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Instructions

1. Prep: Start by preparing your smoked fish. Remove the skin and any bones carefully to ensure a smooth texture for the dip.
2. Blend Base: In a food processor, combine the cream cheese, mayonnaise, lemon juice, lemon zest, Worcestershire sauce, and smoked paprika. Blend the mixture until it becomes smooth and creamy.
3. Add Fish and Herbs: Add the smoked fish, finely chopped red onion, and fresh dill to the blended base. Use the pulse function on your food processor to combine the ingredients. Pulse until the texture meets your preference—either slightly chunky or smooth.
4. Serve: Transfer the dip into a serving bowl. Garnish with a sprinkle of smoked paprika and some fresh dill fronds on top. Serve chilled with an assortment of vegetables, crackers, or toasted baguette slices.

Notes

• For a different smoky flavor, try using smoked salmon or smoked trout instead of whitefish.
• Adjust the amount of Worcestershire sauce and smoked paprika according to your taste preference.
• Chill the dip for at least 30 minutes before serving to allow flavors to meld.
• This dip can be made a day ahead and refrigerated for convenience.
• If you prefer a lower-fat version, substitute mayonnaise and cream cheese with light or reduced-fat alternatives.

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Category: Appetizer
• Method: Blending
• Cuisine: American

Keywords: smoked fish dip, creamy fish dip, appetizer, smoked whitefish recipe, party dip, easy dip