Smoked Redfish Dip Recipe
palacios farm-raised redfish, lemon remoulade, ranch saltines
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.
Ingredients
Method
Directions
- 1
Prepare the Redfish
If using fresh redfish, smoke it using your preferred method until fully cooked. Allow it to cool, then flake the fish into bite-sized pieces. If using pre-smoked redfish, simply flake it.
- 2
Mix the Dip
In a mixing bowl, combine the softened cream cheese and sour cream. Mix until smooth and creamy.
- 3
Add Flavorings
Add the lemon juice, Dijon mustard, Worcestershire sauce, garlic powder, onion powder, salt, and black pepper to the bowl. Mix until all ingredients are well incorporated.
- 4
Fold in the Redfish
Gently fold the flaked redfish into the creamy mixture, being careful not to break it up too much.
- 5
Chill the Dip
Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld.
- 6
Serve
Serve the smoked redfish dip with ranch saltines and garnish with lemon wedges.
