Smoked Fish Dip

My father-in-law came home from his fishing trip with a couple jacks, a mackerel and a trout. He decided he wanted to cook them in the smoker and said they should turn out delicious. We cooked the trout a different way just in case.

Uhh.. he was definitely wrong. The jacks were reallllly fishy. I can handle fishy seafood but this was seriously fishy. We had about 4 or 5 filets that needed to be eaten so everyone voted I come up with a smoked fish dip recipe.

I searched the web and finally compiled a little bit of everything I found. It turned out creamy, smoky and yummy. It’s really easy to make and not very time consuming apart from picking out all the bones.

You can use whatever you’d like to dip them in but I personally liked the organic golden rounds from Whole Foods. Probably not the “healthiest” choice but how often does one eat fish dip? Go big or go home. Plus, celery is kind of eh anyway.

You could also slap some fish dip on a piece of bread, top it with cheese and put it under the broiler for a few minutes for a smoked fish dip melt — YUM!

Smoked Fish Dip
  • 2 medium smoked filets of mackeral, jack, or whatever white fish you can find, deboned
  • ½ block organic cream cheese, softened
  • ½ cup mayo (good ingredient label or homemade)
  • ¼ cup celery
  • ¼ cup red onion
  • Fresh juice from half a lemon
  • pinch of old bay seasoning
  • unrefined sea salt and pepper to taste
  1. Place celery and red onion in food processor; pulse until diced
  2. Add the rest of the ingredients and blend until smooth
  3. Add more or less seasoning and lemon juice to taste



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