Smoked Fish Dip Recipe

Flake and check fish

If not already done, flake the house-smoked fish of the day into bite-size pieces and check carefully for bones and skin. Measure out 2 cups of flaked fish and set aside.

Soften cream cheese

Ensure the 8 oz cream cheese is fully softened at room temperature (about 30 minutes) or microwave in 5–7 second bursts until pliable but not melted.

Combine base ingredients

In a medium mixing bowl, beat the softened cream cheese with a whisk or electric hand mixer until smooth. Add 1 cup sour cream and 1 cup mayonnaise and mix until fully incorporated and silky. Stir in 2 tbsp fresh lemon juice and 1 tsp lemon zest.

Add smoked fish

Fold the flaked smoked fish into the cream mixture until distributed evenly, taking care not to completely puree the fish — you want visible flakes for texture.

Mix aromatics

Add 1/4 cup very finely minced red onion, 1/4 cup very finely minced celery, and 2 tbsp sliced chives to the bowl. Stir gently to combine.

Season

Add 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, 1 tsp Minorcan Mike's Datil Pepper Sauce (or substitute), 1/2 tsp smoked paprika, 1/2 tsp freshly ground black pepper, and 3/4 tsp kosher salt. Taste and adjust seasoning — add more Datil sauce or hot sauce to reach desired heat.

Chill to meld flavors

Cover the dip and refrigerate for at least 30 minutes, preferably 1–2 hours, so flavors meld and texture firms slightly. Stir once more before serving and adjust seasoning if needed.

Prepare pita wedges

Stack each pita and cut into 8 wedges with a sharp knife to make points. Separate wedges so they fry evenly.

Heat oil

Pour vegetable oil into a heavy skillet or Dutch oven to a 1/2–3/4 inch depth (about 1.5–2 cups depending on pan). Heat over medium-high until oil reaches 350°F (175°C) or a test wedge sizzles immediately when placed in the oil.

Fry

Fry pita wedges in batches to avoid crowding, flipping once, until golden and crisp, about 1–1.5 minutes per side. Use a slotted spoon to transfer fried points to a paper-towel-lined tray. Immediately sprinkle lightly with 1/2 tsp kosher salt while still hot.

Cool

Let pita points cool to warm/crisp (they will further crisp as they cool). Keep warm in a low oven (200°F / 95°C) if making ahead for up to 20 minutes.

Plate dip

Spoon the chilled smoked fish dip into a shallow serving bowl. Smooth the top with the back of a spoon to create an even surface.

Garnish

Drizzle 1 tbsp Minorcan Mike's Datil Pepper Sauce in a thin line or small dollops over the dip. Drizzle 1 tbsp olive oil around the edge. Sprinkle remaining 1 tbsp chopped chives on top.

Serve

Arrange fried pita points around the bowl, and serve with lemon wedges for squeezing. Recommend additional Datil sauce on the side for guests who want more heat.