Fish Dip Recipe

Prepare the fish

If your smoked fish has skin or bones, remove them. Flake the smoked fish into small pieces with a fork, aiming for about 2 cups loosely packed. Taste a small piece to gauge saltiness — if especially salty, reduce additional salt in the recipe.

Soften cream cheese

Make sure the cream cheese is softened to room temperature so it blends smoothly. If short on time, cut into cubes and microwave in 10-second bursts until just soft but not melted.

Mix base

In a medium mixing bowl, beat the softened cream cheese with a rubber spatula or handheld mixer until smooth. Add the sour cream and mayonnaise and mix until fully combined and creamy.

Add flavorings

Stir in the lemon juice, Dijon mustard, Worcestershire sauce, minced shallot, chopped capers, chopped dill, chives, hot sauce (if using), black pepper, and the measured salt. Mix until evenly distributed.

Fold in fish

Gently fold the flaked smoked fish into the creamy mixture, leaving some slightly larger flakes for texture. Adjust seasoning: add more lemon, pepper, or a pinch more salt if needed.

Chill

Transfer the dip to a serving bowl, cover tightly, and refrigerate for at least 30 minutes to allow flavors to meld. For best flavor, chill 2 hours.

Finish and serve

Before serving, give the dip a final stir. Taste and adjust lemon, salt, or hot sauce. Garnish with extra chopped dill or chives. Serve chilled with crackers, toasted baguette slices, or fresh vegetables.