Restaurants›Shooters Waterfront›Smoked Fish Dip Recipe

Smoked Fish Dip Recipe

Inspired by Shooters Waterfront
Time50m
Serves6

Carrots, celery, boston lettuce, taro root chips

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Ingredients

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Smoked Fish Dip

Vegetable & Chip Platter

Method

Smoked Fish Dip

1

Prepare fish

Inspect the smoked fish for any remaining bones or skin and remove them. Flake the fish into small bite-sized pieces with a fork and set aside.

2

Soften cream cheese

If the cream cheese is firm, microwave it 10–12 seconds on low or let it sit at room temperature until soft enough to beat smoothly.

3

Combine base

In a medium mixing bowl, beat the room-temperature cream cheese with a whisk or hand mixer until smooth. Add the sour cream and mayonnaise and whisk until fully combined and slightly airy.

4

Add flavorings

Stir in the lemon juice, Dijon mustard, capers, finely chopped red onion, chopped dill, chopped parsley, and hot sauce (if using). Mix until evenly incorporated.

5

Fold in fish and season

Gently fold the flaked smoked fish into the cream mixture with a spatula, keeping some texture rather than pureeing. Taste and season with kosher salt and freshly ground black pepper. Adjust lemon, salt, or hot sauce to preference.

6

Chill

Cover the bowl or transfer the dip to a serving container. Chill in the refrigerator for at least 30 minutes to allow flavors to meld. (Up to 4 hours ahead.)

7

Finish and garnish

Before serving, give the dip a gentle stir and garnish with an extra sprinkle of chopped dill or parsley and a few capers on top. Serve chilled or slightly chilled.

Vegetable & Chip Platter

8

Prepare vegetables: Wash and dry the Boston lettuce leaves, keeping them whole for scooping. Peel and cut carrots into sticks about 3–4 inches long and trim and cut celery into similar sticks. Chill the vegetables until ready to serve for crispness.

9

Prepare chips: If using store-bought taro root chips, transfer them to a serving bowl. For homemade: thinly slice taro root, pat dry, fry or bake until crisp, then season with a pinch of salt and allow to cool.

10

Arrange platter: Spoon the chilled smoked fish dip into a shallow serving bowl. Arrange the Boston lettuce leaves around one side, carrot sticks and celery sticks on another, and taro root chips in a separate pile so they stay crisp. Place lemon wedges on the platter for guests to squeeze over the dip or fish.

11

Serve

Set the platter on the table with small spoons and napkins. Encourage guests to use lettuce leaves, vegetable sticks, or taro chips to scoop the smoked fish dip. Leftovers will keep refrigerated in an airtight container for up to 2 days.