Smoked Fish Dip Recipe
smoked local fish, assorted crackers
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
To Serve
Method
Smoked Fish Dip
- 1
Prepare fish
Check the smoked fish for bones and skin. Remove any remaining skin and carefully pick out bones. Flake the fish into small pieces with a fork until you have 1 cup loosely packed.
- 2
Soften base
Place the softened cream cheese in a medium mixing bowl. Whisk or beat briefly with a fork or hand mixer until smooth and slightly fluffy to make blending easier.
- 3
Mix wet ingredients
Add the sour cream, mayonnaise, lemon juice, Dijon mustard, Worcestershire sauce, and hot sauce to the cream cheese. Stir until fully combined and smooth.
- 4
- 5
Season and adjust
Taste and season with sea salt and freshly ground black pepper. If the dip seems too firm, add up to 1 more tablespoon sour cream or mayonnaise to reach desired spreadable texture. Adjust lemon or hot sauce to taste.
- 6
Chill
Cover the bowl and refrigerate for at least 30 minutes (preferably 1 hour) to let flavors meld. This also firms the dip slightly for easier spreading.
- 7
To Serve
- 8
Arrange the dip in a shallow bowl or small serving dish. Place assorted crackers and toasted baguette slices around the dip. Serve with lemon wedges for guests to squeeze over individual portions.
- 9
Keeps and notes: Store covered in the refrigerator for up to 3 days. Bring to near-chill temperature before serving; if too cold, let stand 10–15 minutes at room temperature for best texture.