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Smoked fish dip comin’ at ya hot and funky like Cameo’s “Love You Anyway”—smooth, smoky, and full of that irresistible pull.
Your favorite flavor nerd, Marwin here to tell you this ain’t no ordinary spread—this smoked fish dip recipe is a flavor bomb wrapped in creamy swagger.
Smoked trout brings that rich, salty depth, while the cream cheese and sour cream lay down the smooth groove that lets lemon juice, spices, and fresh herbs freestyle on your tongue.
It’s the answer to “what do I take to the Summer cookout?”—ready in under 15 minutes if your fish is already smoked. Swap trout for smoked mackerel or whitefish, and sub in Greek yogurt for a lighter riff.
Beats and Eats (music to pair with smoked trout dip)
Cameo’s slow funk vibe rides right alongside the creamy heat—complex, sultry, and unforgettable.
Serve it with crackers, crostini, or veggie sticks along side some party apps like crispy pan fried cod bites or smoked party wings. Parsley, hot sauce, and shallots hit the high notes, while smoked paprika deepens the track—this dip’s got soul.
Keep up with my food exploits on Instagram and YouTube. If you like any of the music you find on the site, visit me at Spotify to find curated playlists.
Ingredients
- 1 pound Smoked Trout
- ½ cup Cream cheese
- ¼ cup Mayonnaise
- ⅓ cup Sour Cream
- 2 medium Shallots diced
- 1 teaspoon Smoked Paprika
- ½ teaspoon Garlic Powder
- ½ teaspoon Kosher Salt
- ½ teaspoon Black Pepper
- 1 tablespoon Lemon Juice
- ½ tablespoon Worcestershire Sauce
- 1 teaspoon Hot Sauce
- 2 tablespoons Chopped Fresh Flat-Leaf Parsley
- 2 tablespoons olive oil
Instructions
Smoke the Fish
- Soak wood chips in water for an hour.
- Pre-heat your smoker to 150 - 175 degrees F.
- Once the smoker has reached desired temperature, add water soaked wood chips to the firebox.
- Place the trout fillets on smoker grates and smoke for about 3 hours or until the internal temperature of each fillet has reached 145 degrees F. Completely smoked fish with flake easily and pull away from the skin with no struggle.
Make The Dip
- Begin by removing the skin and any bones from the smoked fish, then flake the fish into small pieces using a fork.
- In a mixing bowl, combine the cream cheese, mayonnaise, sour cream, onion, lemon juice, Worcestershire sauce, paprika, garlic powder, olive oil, hot sauce, parsley, salt, and black pepper. Mix well.
- Add the flaked fish to the mixture and stir until everything is well combined. Alternatively blend everything together in a food processor.
- Taste the dip and add salt and pepper as needed. Also if needed mix the ingredients some more manually with a spoon.
- Cover the bowl with plastic wrap and chill in the refrigerator for at least an hour to let the flavors meld together. Serve with lemon wedges.
