Smoked Fish Dip Recipe

Check and Flake Fish

Inspect the smoked fish for skin and bones; remove any skin and pin bones. Using your fingers or two forks, flake the fish into small pieces. You should end up with about 10 oz of flaked fish.

Soften and Combine Creams

Place the softened cream cheese and crème fraîche in a medium mixing bowl. Stir with a rubber spatula until smooth and slightly airy. Add the fresh lemon juice, black pepper, and 1/4 tsp of the salt; mix to combine.

Fold in Fish

Add about two-thirds of the flaked smoked fish to the bowl and gently fold it into the crème mixture until distributed. Reserve the remaining fish to fold in last for texture and for a garnish.

Prepare Add-ins

Rinse the capers to reduce brine, then roughly chop. Finely mince the shallot and chop the dill. Add the chopped capers, minced shallot, chopped dill, and optional hot sauce to the bowl with the fish-cream mixture.

Adjust Seasoning and Texture

Fold the remaining flaked fish into the mixture for visible flakes. Taste and adjust seasoning: add up to the remaining 1/4 tsp salt if needed and more lemon juice or hot sauce to brighten. If the dip is thicker than desired, stir in 1–2 tablespoons of crème fraîche (or a splash of milk) to reach a spreadable consistency.

Chill (recommended)

Cover the dip and refrigerate for at least 30 minutes to allow flavors to meld. The dip can be made up to 24 hours ahead; bring to near-chilled serving temperature before plating.

Plate and Garnish

Spoon the dip into a serving bowl. Sprinkle the reserved flaked fish on top along with the extra chopped dill. Arrange saltine crackers on a platter and serve with lemon wedges for squeezing over individual portions.

Serve immediately. Leftovers will keep refrigerated in an airtight container for 2–3 days.