Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Smoked Fish Dip
Tostones
Pickles (quick refrigerator dill pickles)
Method
Smoked Fish Dip
- 1
Prepare fish
If your smoked fish is whole or in large pieces, remove skin and bones and flake the flesh with a fork into small pieces. Aim for about 1.25 cups (10 oz) flaked. If using canned smoked fish, drain and flake.
- 2
Mix base
In a medium bowl, beat the softened cream cheese with the mayonnaise and sour cream until smooth and homogenous using a whisk or spatula. This creates a creamy base that spreads easily.
- 3
Season
Stir in lemon juice, Dijon mustard, Worcestershire sauce, and horseradish (if using). Add a few drops of hot sauce to taste. Mix until combined.
- 4
Combine
Fold the flaked smoked fish, minced red onion, chopped capers, chopped dill, and sliced green onions into the creamy base. Mix gently so the fish retains some texture but is evenly distributed.
- 5
Adjust seasoning
Taste and add freshly ground black pepper and salt as needed (start with the amounts given). Remember smoked fish and capers are salty, so season carefully. If the dip is too thick, thin with 1–2 tablespoons of milk or additional lemon juice.
- 6
Finish and chill
Transfer to a serving bowl, drizzle with a teaspoon of olive oil and sprinkle a little extra chopped dill or green onion on top. Cover and refrigerate for at least 30 minutes to let flavors meld (up to 4 hours). Bring to near-chilled temperature before serving.
Tostones
- 7
Prep plantains
Peel the green plantains: cut off the ends, slice a shallow lengthwise slit through the skin and pry it away. Cut each plantain into 1-inch thick rounds.
- 8
- 9
Smash
Using a tostonera, a flat-bottomed glass, or the bottom of a heavy measuring cup, press each fried round flat to about 1/4-inch thickness. Place smashed pieces on a tray.
- 10
Second fry
Return oil to 375°F (190°C) if using a thermometer. Fry the flattened plantains for 1–2 minutes per side until golden-brown and crisp. Remove and drain on paper towels, then immediately season with kosher salt.
- 11
Serve
Let cool slightly and serve warm alongside the smoked fish dip for scooping. Tostones are sturdy and slightly salty, a good contrast to the creamy dip.
Pickles (quick refrigerator dill pickles)
- 12
Make brine
In a small saucepan, combine white vinegar, water, sugar, and 1/2 tsp kosher salt. Warm over low heat just until sugar and salt dissolve. Remove from heat and let cool for 5 minutes.
- 13
Pack jar
Place halved cucumbers into a clean jar or container. Add fresh dill sprigs, crushed garlic clove, and red pepper flakes if using.
- 14
Pour brine and chill
Pour the warm (not boiling) brine over the cucumbers so they are fully submerged. Seal the jar and let cool to room temperature, then refrigerate for at least 1 hour before serving; best after 4 hours or overnight. These quick pickles keep for up to 2 weeks in the refrigerator.