Smoked Fish Dip Recipe

Prepare fish

Check the smoked mahi-mahi for bones and skin. Flake the fish with a fork into bite-size pieces and place in a medium bowl.

In a separate bowl, use a fork to beat the softened cream cheese until smooth. Add the mayonnaise, sour cream, lemon juice, Dijon, Worcestershire sauce, hot sauce (if using), salt and pepper. Whisk until fully combined and smooth.

Fold the flaked smoked mahi-mahi into the cream cheese mixture gently so you keep some larger flakes for texture. Taste and adjust seasoning with more salt, pepper or lemon juice as needed.

Add the finely chopped pickled jalapeños, chopped cherry peppers, and diced gherkins into the fish mixture. Stir to combine so the acid and heat are evenly distributed.

If the dip seems thick, stir in up to 1 teaspoon of the pickle brine to loosen and add brightness. Mix thoroughly but gently.

Fold in the minced red onion, sliced chives, chopped dill (if using), lemon zest, and 1 teaspoon of everything seasoning. Reserve a pinch of everything seasoning and a few chives for final garnish.

Transfer the dip to a shallow serving bowl or small decorative plate. Smooth the top with the back of a spoon.

Sprinkle the reserved everything seasoning and extra chopped chives over the top. Optionally finish with a light grind of black pepper and a final tiny drizzle of olive oil (about 1/2 tsp) if desired.

Arrange everything flatbread crackers (or toasted baguette slices) around the dip. Serve with lemon wedges on the side for guests to squeeze over individual servings.

Best served chilled or at cool room temperature. If preparing ahead, cover and refrigerate up to 24 hours; remove from fridge 15–20 minutes before serving to take the chill off and stir gently before plating.