Smoked Fish Dip Recipes
SMOKED FISH DIP
This recipe for smoked fish dip is world class, puts most others to shame, and is served in several prominent restaurants on the gulf coast of Florida. We used smoked whitefish, well boned, but any other smoked fish should work. Serve with crackers, lemon or lime wedges, and capers.
Provided by KPERKINS100
Categories Appetizers and Snacks Seafood
Time 15m
Yield 16
Number Of Ingredients 8
Steps:
- Place whitefish, mayonnaise, and sour cream in the bowl of a food processor. Season with Old Bay ™ seasoning, hot pepper sauce, Worcestershire sauce, liquid smoke, and cracked black pepper. Blend all ingredients until consistency reaches a spread.
Nutrition Facts : Calories 24.7 calories, Carbohydrate 1 g, Cholesterol 6.2 mg, Fat 0.3 g, Protein 4.2 g, SaturatedFat 0.1 g, Sodium 202 mg, Sugar 0.6 g
KEY WEST SMOKED FISH DIP
My first trip to the Keys resulted in a whole new palate for me. One of my new yummies is this recipe. I got it from cooks.com and it is the closest thing to what we had at Conch republic. If you live close to Pittsburgh, you can get the smoked whitefish in the Strip at Wholeys.
Provided by Junkintrunk
Categories Very Low Carbs
Time 5m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Flake white fish, making sure there are no bones, into food processor.
- Add everything else and pulse until smooth.
- Serve with good crackers.
- We had them with Cuban crackers that i had to order after i returned home.
- The longer you make it in advance, the better the flavors meld.
Nutrition Facts : Calories 306.5, Fat 24.1, SaturatedFat 13.3, Cholesterol 132.1, Sodium 247.8, Carbohydrate 3.4, Fiber 0.1, Sugar 2.1, Protein 19.3
SMOKED MULLET DIP
Number Of Ingredients 9
Steps:
- 1. Carefully de-bone the mullet and toss the skeleton or bones, (or also use for soup base). Pull off the mullet meat in small pieces, shredding the mullet. 2. Place the mullet meat in a medium-sized bowl, add all ingredients-scallions, celery, capers, lemon juice, parsley, and also Old Bay seasoning. Add the mayonnaise last to determine the right consistency. Let stand for two hours at a minimum before serving. 3. Brine the mullet and smoke with seasoning, but if the dip needs more flavor add: ¼ teaspoon salt and ¼ teaspoon pepper.
SMOKED WHITEFISH DIP
When I was living in New Jersey, I would frequent the Jewish delis in New York City and I always had to order the whitefish dip. Now that I've moved back down south, I wanted to create my own version of the delicious dip. You can find smoked whole whitefish or fillets in the seafood department of most grocery stores.
Provided by Kardea Brown
Categories appetizer
Time 20m
Yield 8 to 12 servings
Number Of Ingredients 12
Steps:
- Remove the bones from the fish and flake into large pieces. Set aside.
- Combine the cream cheese, mayonnaise, hot sauce, dill, Worcestershire sauce, seafood seasoning, green onions, celery and lemon juice in the bowl of a food processor. Pulse until smooth. Add the fish and pulse a few times to combine. Season with salt and pepper
- Transfer the dip to a bowl. Top with dill and lemon slices and serve with celery sticks, carrot sticks, cucumber rounds, radishes and crackers.
SMOKED FISH DIP
Steps:
- Combine the cream cheese, jalapeno, celery, onion, Worcestershire and hot sauce in a food processor and mix until smooth. Break up the fish into the processor and process again until just mixed but not mushy. Thin the mixture with sour cream to a spreading consistency.
- Chill for 1 hour before serving. Serve with crackers or fresh raw vegetables.
SUPER SMOKED FISH DIP
This is a simple and delicious dip. It is a big hit a parties. I prefer to use smoked marlin, but you can use other types of white fish also. A low-fat or fat free version can be made by using low fat mayonnaise and/or sour cream. Serve with crackers and lemon wedges.
Provided by Danielle
Categories Appetizers and Snacks Seafood
Time 5m
Yield 16
Number Of Ingredients 4
Steps:
- In a medium-sized mixing bowl, combine mayonnaise, sour cream, and dill. Mix well. Chunk or flake the smoked fish into the mixture, and gently fold until the dip is well combined.
Nutrition Facts : Calories 93.6 calories, Carbohydrate 0.6 g, Cholesterol 14.3 mg, Fat 8.4 g, Fiber 0 g, Protein 4 g, SaturatedFat 2.2 g, Sodium 58.9 mg, Sugar 0.1 g
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- Take your smoked fish and flake the pieces with a fork. Make sure when you are separating the layers of fish that you are watching and picking out any bones that may not have been removed. Discard any skin that may be left on the fish.
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- Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Sprinkle fish with 1 tablespoon of the Old Bay seasoning.
- In a smoker grease grill rack; arrange preheated coals, drained wood chunks, and water pan according to the manufacturer's directions. Pour water into pan. Place fish on the grill rack over water pan. Cover; smoke for 35 to 45 minutes or until fish flakes easily when tested with a fork. Add additional coals and water as needed to maintain temperature and moisture.
- When cool enough to handle, remove skin from fish. Flake with a fork. (You should have about 2 cups.)
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- Stir together remaining ingredients in a large bowl until smooth. Gently fold in smoked fish until incorporated, leaving some chunks intact and being careful not to overmix. Add more salt and black pepper to taste.
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- Whisk together mayonnaise, cream cheese spread, lemon juice, Dijon mustard, parsley, horseradish, hot sauce, Worcestershire, and Old Bay in a medium bowl.
- Pulse smoked fish in a food processor until finely chopped, about 10 times. Add chopped fish to mayonnaise mixture, and fold to combine. Cover and chill at least 2 hours or up to 3 days. Season with additional Old Bay, lemon juice, and/or hot sauce, if desired. Serve with saltine crackers and hot sauce.
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