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smoked fish dip with bruschetta

Smoked Fish Dip

This smoked fish dip is a down-home classic that's perfect for any occasion. With its smoky, creamy flavor, it's sure to be a hit with all your guests!
Prep Time: 10 minutes
Cook Time: 3 hours
Course: Appetizer
Cuisine: American
Servings: 8 people
Calories: 230kcal
Author: Marwin Brown

Ingredients

  • 1 pound Smoked Trout
  • ½ cup Cream cheese
  • ¼ cup Mayonnaise
  • 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.

Notes

Use high-quality smoked fish to get the best flavor in your dip if using a pre-smoked store bought. Look for fish that is fresh and has been smoked with care.
If smoking your own fish go with a fresh, quality white fish for their flakiness
Make sure the cream cheese is at room temperature before mixing it with the other ingredients. This will help ensure a smooth and creamy texture.
Feel free to adjust the amount of mayo, sour cream, lemon juice, and Worcestershire sauce to suit your taste preferences.
If you prefer a chunkier texture pulse the ingredients. Also dill pickles and celery can add additional crunch.
Use a quality smoked sweet paprika
For a more colorful dip add more chopped fresh herbs (fresh dill) or sliced scallions.
The right consistency depends on your preference. I like mine on the creamier side, but if chunky is your thing go for it! Play around with the cream cheese and sour cream ratios until you get what you want.

Nutrition

Calories: 230kcal | Carbohydrates: 3g | Protein: 14g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 83mg | Sodium: 308mg | Potassium: 327mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 530IU | Vitamin C: 3mg | Calcium: 43mg | Iron: 1mg
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