Smoked Whitefish Dip Recipe

Prepare whitefish

Flake the smoked whitefish into bite-size pieces, removing any remaining bones or skin. Place about two-thirds of the flaked fish into a medium mixing bowl and reserve the rest for texture and garnish.

Soften and combine bases

In the bowl with the flaked fish, add the softened cream cheese, sour cream, and mayonnaise. Use a fork or rubber spatula to mash and fold the ingredients together until mostly smooth but still slightly chunky. This should take about 1–2 minutes.

Season and mix

Add the lemon juice, Dijon mustard, chopped fresh dill, sliced chives, minced shallot, capers, black pepper, salt, and optional hot sauce to the bowl. Fold gently until evenly incorporated. Taste and adjust seasoning: add more lemon for brightness, salt for depth, or hot sauce for heat.

Finish texture

Fold in the reserved flaked whitefish to give the dip a flaky texture. If the dip is too thick, stir in 1–2 teaspoons of water or additional sour cream to reach a spreadable consistency.

Chill (recommended)

Cover the bowl and refrigerate the dip for at least 30 minutes to let flavors meld. The dip can be made up to 24 hours ahead; bring to near-chilled serving temperature before plating.

Slice the Danish rye bread if not pre-sliced. Lightly toast if you prefer a slightly firmer base (optional).

Spread about 2–3 tablespoons of the smoked whitefish dip onto each slice of Danish rye. Arrange 2–3 cornichons per slice on the side or place whole cornichons on the serving platter for guests to add themselves.

Garnish each slice or the platter with small sprigs of fresh dill and offer lemon wedges alongside for squeezing.

Serve chilled or just slightly cool. Leftover dip will keep well in an airtight container in the refrigerator for up to 3 days.