I serve this dip at room temperature to make it easier to spread. If you like the fish dip to be spicier you can add in some cayenne pepper or go a more traditional route and also add in old bay seasoning.īreak up the smoked fish fillets with a fork and fold them into the creamy dip until fully combined. Mix in the fresh herbs, giardiniera, lemon juice for some acidity, hot sauce, Worcestershire sauce, and finally season to taste. You can use a food processor, but I often just used a bowl and a spatula and feel like it works great. Start by combining the softened cream cheese and sour cream together in a large bowl. Making fresh fish dip couldn’t be simpler! The hardest part is not eating it all at once. However, using smoked fish is an essential ingredient in this recipe. I know this works if you have leftover cooked fish and I do think it is important to use what you have when you can. Let’s dive in!Ī common ingredient I often see in fish dip recipes is liquid smoke. I always use leftover smoked cod when I make this at home!įind all the details below on how to make the best smoked fish dip, which fish fillet to use, ingredients, tips for serving, storing, and more. This dip works so well because it’s a great recipe to utilize unused smaller pieces of fish that remain after preparing other recipes. It’s a lightly smoky fish spread that’s often made with white fish and served with a side of veggies and saltine crackers or homemade everything bagel chips. In fact, most restaurants always have smoked fish dip on their menu and it’s always a crowd pleaser. I have lived all across the U.S and have traveled and enjoyed food from all regions across the U.S.īeing stationed in South Florida, we took many trips a few hours south to the Florida Keys.įrom Key Largo all the way to Key West fresh seafood is abundant. A true fan favorite you won’t want to miss out on! This is just the way i like it.Bring a taste of Florida’s Key West smoked fish dip home with this simple and easy to follow appetizer recipe. Again fish dip is a versatile creature, everyone likes it a different way. ![]() I am always willing to help with questions. I hope this helps and is not to awfully confusing. If there is ever a time to buy good crackers its for fish dip. I like mine a little on the thin side, makes it spread a lot easier. If you like lemon add some lemon, i do and it helps with the consistency as well. Old bay is popular as well as the Everglade seasoning. ![]() I use dukes because its the only kind of mayonnaise they make, any other should be against the law. This is where its on you, mix in enough mayonnaise to get it to a consistency of your liking. Once all ingredients have been finely processed put them in large mixing bowl. When crumbling the fish give it one last look over for bone or skin. I do the onion and celery together, then move it to a mixing bowl before doing the fish. crumble the fish in and chop it as wellĭonthe fish in little batches to ensure it all gets cut uniformly and you dont have hunks of fish in your dip. While its cooling get your food processor or blender ready. You want it a little dry but not saw dust. I recommend a fruit wood as fish is extremely influential with smoke. Fish cooks quick so stay close buy with it. As fas as smoking temp i smoke mine on the high side, 250-275 on apple wood. Once you remove the fish from the brine put it on a rack and let it dry a little. The liquid smokes adds a little smoke flavor but it helps the color out a good. I soak mine overnight up to 24 hours in a brine. Start with 2 lbs or so of your fish of choice, for trout/salmon i prefer skin on all other i prefer skinless. Mine is rather simple and more of a "gulf coast style" if you will.
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