Craving smoked fish dip? Restaurants aren’t the only place serving up your favorite appetizer. Make the dip yourself – it’s easier than you might think! Simply smoke fish and combine it with organic mayo, jalapeno, lemon, cilantro and a few other ingredients in a food processor. That’s all it takes to whip up this restaurant-quality dish in your own kitchen! If you don’t have a smoker or if you’re in a time crunch, buy pre-smoked fish and skip right to the processor step.
Smoked Fish Dip
Servings 12
Calories 200 kcal
Ingredients
To brine fish
- 1 lb. white fish filet like kingfish
- ½ cup salt
- ¼ cup brown sugar
- Water
To make dip
- 1 cup mayonnaise
- 2 oz. cream cheese at room temperature
- 1 lemon juiced and zested
- ¼ cup freshly chopped cilantro
- 1 jalapeno diced (seeds and membrane removed)
- ½ tsp. salt
- ¼ tsp. black pepper
To serve
Instructions
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First, smoke fish. In glass bowl, brine fish at least 6 hours or overnight with water, salt and sugar. Fish should be floating in bowl; if not, add more salt. Remove fish and pat dry.
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In smoker, smoke fish between 175-200 degrees for 2 hours until flakey. Allow to cool, then crumble with hands, removing any bones from filet.
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Prepare dip. In food processor, combine all dip ingredients plus 3 cups of crumbled, smoked fish. Pulse until combined and desired consistency is reached.
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Serve chilled dip with crackers or gluten-free bread and hot sauce on the side. Keep refrigerated for up to 3 days.
Recipe Notes
Get these ingredients and more at Vitacost.com.
Nutrition Facts
Smoked Fish Dip
Amount Per Serving
Calories 200
Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 3g15%
Cholesterol 32mg11%
Sodium 4950mg206%
Potassium 143mg4%
Carbohydrates 6g2%
Fiber 1g4%
Sugar 5g6%
Protein 8g16%
Vitamin A 111IU2%
Vitamin C 6mg7%
Calcium 19mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.