Smoked Bluefish Dip
I found out about smoked fish dip too late in life. Why did I spend years eating tuna salad when smoked fish dip existed?!
Thankfully, I found out about this concoction when I was working in the Florida Keys and I’ve been hooked ever since. You can use any type of smoked fish for this preparation but smoked bluefish is my favorite fish to turn into a “dip”. I say “dip” because the recipe below creates a delicious spread that is perfect for salads, sandwiches, and a whole lot more too! You’ll see what I mean when you make it.
Zesty Jalapeno Smoked Bluefish Dip with Lemon and Kitchen Garden Sriracha - Our Wicked Fish
Elements of Smoked Fish Dip
Let’s just say that smoked fish dip is highly customizable. Even though the recipes I was testing all had 5 stars reviews, I felt it was missing something. That something ended up being jalapenos, more lemon, more bluefish, and less cream cheese. Overall, here are the elements of a great smoked fish dip
Smoked fish - bluefish, mackerel, trout, or any type of whitefish will do. Super smokey bluefish is what I prefer. You can find smoked fish at your favorite seafood market, grocery store, or you can make it at home.
A binder - a binder brings everything together. My pick is whipped cream cheese but others might like sour cream and mayo more!
Acid- lemon please!
Seasonings - salt, pepper, hot sauce, horseradish, onion powder, fresh herbs, and my favorite condiment - Worcestershire sauce! - can all help bring the flavor to the next level.
Crunchies - onions, celery, pickles, or my go to -jalapenos!- give the dip more texture.
I hope you play around with the recipe so it suits your liking and share your tasty “dip” with others, especially those that have never had smoked fish dip before!
Zesty Jalapeno Smoked Bluefish Dip
Preparation: 15 minutes
Yield: ~3 cups
Ingredients:
1/2 lb. of smoked bluefish
4oz. whipped cream cheese
1/4 c. jalapeno, minced, with seeds removed (~1 big jalapeno)
1/4 c. red onion, diced small
1 teaspoon of salt
1 teaspoon of pepper
2 Tablespoons of Worcestershire sauce
1 Tablespoon of hot sauce
2 Tablespoons of minced fresh parsley
2 Tablespoons of fresh lemon juice
1/2 Tablespoon of lemon zest
2 Tablespoons of sliced scallions
Preparation:
This can be prepared in a mixer or by hand. If making by hand, break the bluefish into very tiny pieces with two forks or dice up with a knife.
Beat together whipped cream, worcestershire sauce, hot sauce, lemon juice, salt, pepper, and lemon zest.
Mix in the red onion and jalapeno.
Break up the smoked bluefish into small pieces or flakes. Add to the mixture and stir together. If using a mixer, chunks of bluefish can be added and the mixing attachment will combine it evenly into the spread.
Fold in the scallions
Enjoy with crackers or sliced veggies, schmeared on a toasted bagel with tomato, or scoop on top of a salad. Yum!
