Smoked Fish Dip Recipe

Prepare and smoke the fish

Pat fish fillets dry and season both sides with kosher salt and 1/2 tsp freshly ground black pepper. Lightly brush with 1 tablespoon olive oil. Smoke the fish: arrange fillets on the smoker rack, skin-side down if skin is on. Smoke at 180–220°F (82–104°C) for 30–40 minutes until the fish is opaque and flakes easily (internal temp about 140°F/60°C). If you don't have a smoker, roast at 275°F (135°C) on a foil-lined tray for 20–25 minutes, and add 1/4 tsp liquid smoke into the dip mixture to mimic smoke flavor.

Flake and cool

Remove smoked fish and let cool 5–10 minutes. Carefully flake the flesh into medium-sized pieces, removing any skin and bones. You should have about 1 to 1 1/4 cups flaky smoked fish.

Make the base

In a medium bowl, beat the softened cream cheese until smooth. Add 1/4 cup mayonnaise, 2 tablespoons sour cream, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, 1/2 teaspoon Worcestershire sauce, and optional 1/4 teaspoon hot sauce. Mix until combined and creamy. Taste and adjust lemon, salt, or hot sauce as needed.

Combine fish and flavorings

Fold the cooled, flaked smoked fish into the creamy base along with 2 tablespoons very finely minced red onion, 1 tablespoon chopped capers, and 1 tablespoon chopped fresh dill. If you used a non-smoker method, add the 1/4 teaspoon liquid smoke here. Gently fold until evenly distributed, leaving some larger flakes for texture.

Adjust texture and chill

If the mixture is too thick, stir in up to 1–2 tablespoons additional mayonnaise or sour cream to reach a spreadable consistency. Cover the bowl and chill the dip in the refrigerator for at least 30 minutes to let flavors meld. Chill up to 2 hours for best flavor.

Prepare crostinis

Preheat the oven to 375°F (190°C). Thinly slice the baguette or loaf into 1/4-inch slices. Arrange on a baking sheet in a single layer. Brush or drizzle both sides lightly with 2 tablespoons olive oil. Toast in the oven for 8–10 minutes, flipping once, until golden and crisp. Remove and while still warm, rub one side of each crostini with the cut garlic clove to lightly perfume the bread.

Plate and garnish

Spoon the chilled smoked fish dip into a serving bowl and garnish with extra chopped dill, sliced scallion greens, a drizzle of olive oil, and a crack of freshly ground black pepper. Serve with warm garlic crostinis alongside. Provide a small bowl of extra lemon wedges if desired.