Smoked Fish Dip Recipe
Served with cucumbers and crackers.
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Ingredients
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Smoked Fish Dip
To Serve
Method
Smoked Fish Dip
- 1
Prepare fish
Flake the smoked fish into a medium bowl, checking carefully for any small bones and removing skin. Break larger pieces into bite-sized flakes.
- 2
Soften and combine bases
In a separate bowl, beat the softened cream cheese with a fork or small whisk until smooth. Stir in the sour cream, mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice, lemon zest, and hot sauce (if using) until combined and creamy.
- 3
Add aromatics and season
Fold the flaked smoked fish, finely minced red onion, chopped capers, dill, chives, black pepper, and salt into the cream cheese mixture. Mix gently so the fish remains flaky but everything is evenly distributed.
- 4
Adjust texture and seasoning
Taste and adjust seasoning: add more lemon juice for brightness, salt if needed, or a bit more sour cream/mayo to loosen the dip. If the mixture feels very stiff, stir in up to 1–2 tablespoons sour cream or mayonnaise to reach a scoopable, spreadable consistency.
- 5
Chill
Cover the bowl with plastic wrap or transfer the dip to a serving bowl, then refrigerate for at least 30 minutes to let flavors meld. For best flavor, chill 1–2 hours.
- 6
To Serve
- 7
- 8
- 9
Leftovers: store covered in the refrigerator for up to 3 days. Stir gently before serving again.