How to Make Smoked Fish Dip is easy- You will need smoked whitefish, mayo, sour cream, horseradish, Worcestershire, mustard and spices.
This smoked fish dip is absolutely unbelievable. It is one of the best you will ever taste. It is creamy, spicy and so flavorful. I lived in Florida for many years, so I used to eat a ton of smoked fish dip. This appetizer is so delicious and can be eaten with water crackers, tortilla chips, or frito chips. I am obsessed with the smoky flavor and the creamy texture. If you love smoked salmon like lox, I guarantee you will love this fish dip. A tub of this is great to keep in your fridge when you need a light snack.
Most seafood establishments uses every part of a whole fish as effectively as they can. The bones and heads are use for broth, the meat is used for cooking, and some even use shrimp skin to make shrimp stocks. The unused fish they catch are usually smoked and is what I use to make this fish dip. They all vary so this is always a good chance to have fun with it. I have seen some fish dips use cream cheese, a variety of seasonings, and even celery, capers, and pickles.
- Smoked White Fish
- Sour Cream
- Worcestershire Sauce
- Dijon Mustard
- Cayenne Pepper
- Lemon Juice
See recipe card for quantities.
- Smoked whiting: smoked salmon, blue fish, swordfish, tuna, mahi mahi, mackerel, or whitefish are other popular options.
- Sour cream: it gives this dip a nice ‘tang’. You can also choose to use Greek yogurt instead.
- Mayonnaise: most dips benefit from mayo, it has a nice flavor, and loosens the texture. Make you own if you like, it’s easy!
- Prepared horseradish: this is sold in small jars in the condiment aisle of your store and it gives the dip a zesty bite. You can also used creamed horseradish, homemade, or from a jar.
- Spices: sweet and smoked paprika, onion powder, and garlic powder.
- Lemon juice: just a squeeze of fresh lemon juice brightens and cuts the richness of the smoked fish.
- Salt: you’ll add it to taste, depending on how salty your fish is.
Mix all ingredients together and place in a bowl to serve.
Alternatively, you can add everything in a food processor until consistency reached a spread.
Hint: Mix all ingredients together and place in a bowl to serve. Alternatively, you can add everything in a food processor until consistency reached a spread.
- Fish: Go to your local fish marker and ask if they have any smoked fish on hand. I called mine and they said they only had smoked whiting. This can work with mullet, mackerel, or any smoked white fish for that matter. Get creative!
- Mayonnaise: You can opt for using all mayonnaise or all sour cream. If you want, you can throw in some cream cheese for a thicker dip. I prefer to keep mine on the lighter side.
- Sour cream: If you prefer sour cream, use only sour cream instead of mayonnaise. This will still have the same consistency. If you prefer a heavier dip, use cream cheese instead.
- Horseradish: I love using a little bit of horseradish to give the dip that kick. I have seen people use wasabi paste instead, or a spicy hot mustard. You could eve add some minced ginger in there.
- Mustard: Feel free to add more or less of the mustard, depending on how much you like it. If you like a little spice to the dip, you could even add sriracha.
- Spices: I loved using paprika and cayenne pepper for this dip. You could even use chili powder or red pepper flakes.
- Lemon: I love using drops of lemon juice to give the dip some acididy. Some other substitutes could be lime juice, apple cider vinegar, or orange juice. Orange juice is a bit on the sweeter side, so keep that in mind. They will all still taste very good!
Cooking is an art - get creative!
- Spicy - add chili pepper flakes while cooking to imbue heat into the dish, or chopped pickled jalapeños.
- Deluxe - Serve on water crackers, tortilla chips, or frito chips!
- Kid friendly - Make a wrap or a sandwich and add chopped romaine and tomatoes.
See this Spinach Artichoke Dip Instant Pot on my website.
Equipment can have a big impact on how a recipe turns out. If you prefer a spread, you can add everything in a food processor until consistency reached a spread.
This dip is good in the refrigerator for 2-3 days.
These ingredients don't stand up well to freezing.
Ask your fishmonger at your local fish market which smoked fish they have is the most popular and delicious.Print
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove