Smoked Albacore Dip Recipe

Prepare tuna

Drain the smoked albacore well in a fine mesh sieve, pressing gently to remove excess oil. Transfer to a medium bowl and flake with a fork into small bite-sized pieces.

Combine base

In a separate bowl, beat the softened cream cheese until smooth. Stir in mayonnaise, sour cream, Dijon mustard and lemon juice until fully incorporated and creamy.

Add aromatics

Fold the flaked tuna into the cream cheese mixture. Add the finely chopped shallot, chopped capers, chopped chives, and smoked paprika. Mix gently so the tuna remains slightly chunky.

Season and finish

Taste and season with kosher salt and freshly ground black pepper. Drizzle the extra-virgin olive oil over the top and fold once more. Adjust lemon, salt or paprika to taste. If using the Herb-Butter Finish, proceed to the next small step: melt the butter, stir in parsley and lemon zest, then fold half into the dip and reserve the rest for drizzling on top.

Chill (recommended)

Cover the dip and chill for at least 30 minutes to let flavors meld. Bring to room temperature for 10 minutes before serving for easier spreading.

Melt the unsalted butter in a small saucepan or microwave briefly until just liquefied. Stir in the chopped parsley and lemon zest. Allow to cool slightly, then fold half into the dip for richness and reserve the remainder to spoon on top when serving.

Make dough

Preheat oven to 350°F (175°C). In a bowl whisk together the all-purpose flour, rice flour, fine cornmeal, baking powder and sea salt. Cut in the cold cubed butter with a pastry cutter or fork until mixture resembles coarse crumbs. Add cold water one tablespoon at a time and mix until the dough just comes together — it should be firm but not sticky. Press into a disk, wrap and chill 15 minutes if the butter has softened.

Roll and cut

On a lightly floured surface, roll the dough between two sheets of parchment to about 1/16-inch (1.5–2 mm) thickness for crisp crackers. Using a knife or small round cutter, cut into 2–2.5 inch rounds or squares. Transfer to a parchment-lined baking sheet, spacing about 1/2 inch apart. Brush each cracker lightly with neutral oil and sprinkle sesame seeds if using. Dock (prick) each cracker lightly with a fork to prevent large bubbles.

Bake

Bake in the preheated oven for 12–16 minutes, rotating the pan halfway, until edges are pale golden and crackers are dry and crisp. For extra crispness, turn off the oven and leave crackers inside with the door ajar for 10 minutes. Cool completely on a wire rack — they will crisp further as they cool.

Spoon the chilled smoked albacore dip into a shallow serving bowl. Drizzle reserved herb-butter over the top if using and sprinkle extra chopped chives or parsley. Serve with Carolina Gold rice crackers and lemon wedges on the side. Encourage guests to squeeze a bit of lemon on individual crackers if desired.