Smoked Fish Dip Recipe

Prepare fish

Check the smoked fish for any remaining skin or bones and remove. Flake the fish into bite-sized pieces with a fork and set aside.

Soften cream cheese

In a medium bowl, beat the room-temperature cream cheese with a fork or small whisk until smooth and free of lumps.

Combine base

Add the sour cream and 1/2 cup mayonnaise to the cream cheese and whisk until a smooth, slightly thick base forms.

Season and flavor

Stir in the lemon juice, 1 tablespoon prepared horseradish, Dijon mustard, Worcestershire sauce, optional hot sauce, chopped dill, chives, capers, and minced shallot. Mix until evenly distributed.

Fold in fish

Gently fold the flaked smoked fish into the creamy base, taking care not to overwork the texture. Taste and season with salt and freshly ground black pepper. Note: start with half the salt, taste, then add more as needed (the recipe lists 3 tsp total; adjust to taste because smoked fish and capers are salty).

Chill

Cover the dip and refrigerate for at least 30 minutes (preferably 1 hour) to allow flavors to marry. If time allows, refrigerate up to 4 hours.

In a small bowl, whisk together 1/2 cup mayonnaise, 1 tablespoon prepared horseradish, 1 teaspoon lemon juice, minced garlic, 1/4 teaspoon salt and 1/4 teaspoon black pepper until smooth. Taste and adjust horseradish or lemon to preference. Chill until ready to serve.

Arrange frisée on a serving platter or individual plates as a bed for the dip. Spoon the chilled smoked fish dip into a shallow bowl or mound directly onto the frisée.

Drizzle or place a dollop (about 1–2 tablespoons) of horseradish aioli on top or alongside the dip for an extra horseradish punch.

Scatter extra chopped chives or dill over the dip for color and freshness. Place lemon wedges on the side for guests to squeeze over chips or dip.

Serve immediately with sturdy potato chips for scooping. Leftover dip will keep refrigerated in an airtight container for up to 3 days.