Smoked Local Fish Dip Recipe
Make Smoked Local Fish Dip Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Smoked Fish Dip
Method
Smoked Fish Dip
- 1
Prepare fish
If your smoked local fish is in large pieces or on the bone, remove any skin and bones. Flake the fish into small pieces with a fork and check for stray bones. Measure out 2 cups flaked fish and set aside.
- 2
Soften cream cheese
If cream cheese is cold, warm it slightly to reach a soft, spreadable consistency: microwave in 5–7 second bursts or leave at room temperature 20–30 minutes. This ensures a smooth dip.
- 3
Combine base
In a medium mixing bowl, beat the softened cream cheese briefly with a whisk or fork to remove lumps. Add mayonnaise and Greek yogurt (or sour cream) and whisk until smooth and homogeneous.
- 4
Add flavorings
Stir in lemon juice, Dijon mustard, Worcestershire sauce, hot sauce, smoked paprika, olive oil, and minced shallot until evenly distributed.
- 5
Fold in fish and mix-ins
Gently fold the flaked smoked fish, chopped capers, chopped parsley, chopped chives, and optional roasted red pepper into the base mixture. Fold just enough to combine so you retain some fish texture. Taste and season with sea salt and freshly ground black pepper. Add more lemon or hot sauce if desired.
- 6
Chill and meld flavors
Cover the bowl and refrigerate for at least 1 hour (ideally 2–4 hours) to let flavors meld and the dip firm slightly. If short on time, 30 minutes will still be acceptable.
- 7
Adjust texture before serving
After chilling, check consistency. If too thick, stir in 1–2 teaspoons of cold water or additional lemon juice to loosen. If too loose, fold in a tablespoon of cream cheese or additional mayonnaise.
- 8
Serve
Transfer the dip to a serving bowl. Garnish with extra chopped chives and parsley, a light drizzle of olive oil, and a pinch of smoked paprika. Serve with toasted baguette slices, crackers, or fresh crudité.
- 9
Storage
Keep leftovers covered in the refrigerator for up to 3 days. Gently stir before serving again. Discard if any off-odors or mold develop.