The Best Smoked Fish Dip Recipe
This Smoked Fish Dip Recipe served with crackers and hot sauce is an addictive appetizer you'll love making for your next party! All you need is smoked fish and a few additional ingredients.Smoked fish dip reminds me of my days living in southwest Florida. I worked at a restaurant 6 days a week, but my one day off was spent spoiling myself in the saltwater fisherman's paradise. I'd wake up at dawn and head down to the calm waters to chase snook, redfish, and spotted seatrout. Then I'd head over to a nearby fish smoking shack for some smoked shrimp and a big helping of smoked fish dip.SMOKED FISH DIPThe well-known Ted Peters Famous Smoked Fish makes their smoked fish dip with mayonnaise, onion, celery, and sweet relish. But my favorite little roadside fish smoking shack, that no longer exists, served up a smoked fish spread with a combination of smoked fish, mayonnaise, cream cheese, hot sauce, and their secret combination of seasonings. Nothing brings out all the natural flavors of fish like some time in a good smoker. Hot smoked fish requires some extra effort but it's definitely worth your time and effort. Mullet has been a Florida local favorite fish for smoking, but now that I live up here in Fargo, North Dakota I use whatever fish I can catch locally. I've made this smoked fish dip recipe with salmon, bass, catfish, and even paddlefish. It's not difficult to do yourself right at home. Here is my recipe for How to Smoke Fish.OLD BAY SEASONINGYou can experiment with different spices and seasonings, but when I was developing this smoked fish spread recipe, my wife insisted that I use her favorite Old Bay Seasoning.Smoked fish dips vary based on the restaurant, but here is the best version I've ever come across you can try on your own!SMOKED FISH DIP RECIPE1. Whisk together mayonnaise, cream cheese, parsley, red onion, celery, lemon juice, Dijon mustard, horseradish, hot sauce, Worcestershire, and Old Bay in a medium bowl.2. Place smoked fish on a cutting board and finely chop using a sharp knife. Add chopped fish to mayonnaise mixture and fold to combine. If you have the time, cover and chill at least 2 hours or up to 3 days. Season with additional Old Bay and/or hot sauce, if desired. Serve with crackers and hot sauce.MORE OF OUR FAVORITE FISH RECIPESFish is one of my wife's favorite dishes for me to prepare for her when she comes home from work to join me for lunch. If you’re looking for another delicious fish recipe from Wild Game & Fish, check out some of our favorites below:– Walleye with Lemon Caper Sauce– Mediterranean Fish Salad– Coconut Crusted Fish– Lahori Fish– Lemon Butter Baked Fish– Fish Pozole– Pickled Northern Pike– Pan Seared Northern Pike and Radish Greens SaladCOME TO NORTH DAKOTA TO CATCH FISHIf you would like to visit North Dakota and catch some fish, check out details at the North Dakota Game & Fish Department website.CONNECT WITH ME AND JOIN OUR WILD GAME COOKING COMMUNITYSign up here to receive a new recipe in your email inbox every Tuesday morning!If you make this Smoked Fish Dip Recipe, I’d love for you to join our community and connect with me so we can all see pics of your creations on Instagram, Facebook and Twitter! When you post a pic of your finished dish on Instagram, be sure and use the hashtag #wildgameandfish and then tag me @wildgameandfish so I can share it on my Instagram stories.If you have another great smoked fish recipe you'd love to share, I'd love to hear about it. You can email me at: jeffinfargo@gmail.comDid you enjoy this Smoked Fish Dip Recipe? Be sure to leave a 5-star rating RIGHT HERE!
Ingredients
- 1/3 cup mayonnaise
- 4 ounces cream cheese, softened
- 2 Tablespoons chopped fresh parsley
- 2 Tablespoons diced red onion
- 1 celery stalk, diced
- 1 Tablespoon freshly squeezed lemon juice (1/2 lemon)
- 1 Tablespoon Dijon mustard
- 1 Tablespoon creamy style horseradish
- 1 teaspoon hot sauce
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon Old Bay Seasoning
- 8 ounces skinless, boneless smoked fish
Instructions
- Smoke some fish, then gather the rest of your ingredients.
- Whisk together mayonnaise, cream cheese, parsley, red onion, celery, lemon juice, Dijon mustard, horseradish, hot sauce, Worcestershire, and Old Bay in a medium bowl.
- Place smoked fish on a cutting board and finely chop using a sharp knife. Add chopped fish to mayonnaise mixture and fold to combine. If you have the time, cover and chill at least 2 hours or up to 3 days. Season with additional Old Bay and/or hot sauce, if desired. Serve with crackers and hot sauce.
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18 Responses
Came out great.
I did a mixed batch of haddock and salmon. Pulled haddock at 4 hours/ salmon at 6
Thanks Chris. So glad you liked it and shared that it works well with haddock and salmon too.
Had to adjust and triple the recipe as I had 4 cups of smoked mullet,added roasted red peppers,paprika,jalapeños and just a touch of Ancho chili powder as thisnis for poker nite and my group likes their food to bite back a little. Turned out pretty dang good with just the perfect afterburn.
This is the BEST smoked fish dip I’ve ever had! Great recipe!
Delicious! Everybody should make this one
Everybody in our house loves this dip. Thanks Jeff!
My husband caught fresh trout, I smoked it and made this dip exactly as the recipe called for. I usually can’t do that!!! I made it the night before I had company over and EVERYONE said it was the BEST fish dip they’d ever had. I will be making this a lot more! Thank you.
Thanks Cindy! I’m so glad to hear the recipe worked for you and that everyone enjoyed it.
This recipe was so easy to make. Everyone loved it.
Thanks Anna Mae. Glad everyone loved the Smoked Fish Dip as much as we do!
I used smoked crappie it turned out fantastic. Thank you for the recipe.
Thanks Dory! Great idea using smoked crappie. Glad you liked it!
This was very good, and will be my go-to base recipe. This will make you the star of any potluck or party! The crunchy veggies are key. Another good recipe has diced red pepper, which I expect will sub for celery, if you’re out. I used cold-smoked Marlin, which didn’t want to flake very much. My only nit is that the flavors were almost too complicated or salty/spicy. I’m convinced that omitting the horseradish sauce would actually improve this- don’t run for the store for just that. Never saw it in other recipes.
Thanks for the input Chuck! The cold-smoked Marlin is definitely something I’ve never had, but so glad you used it to try this smoked fish dip recipe.
I used Tuna and Grouper! Awesome! You need fish that has a “fishy” flavor. I would not use Mahi
Made the fish dip out of smoked tuna. It was excellent.
Great idea using smoked tuna! So glad you liked it as much as we do.
I used to live in St. Pete so know of Ted Peters very well! I love that every restaurant has their own variation, as well as what they serve with it (saltines, Club crackers, crostini!) I made rosemary crackers from sourdough starter, and had a beautiful piece of fresh swordfish leftover from grilling the night before. I did use Liquid Smoke since I didn’t smoke the fish, and it was great!