Name: Smoked Fish Dip
Prep time: 20 min
Total time: 20 min
Ingredients: 2 8-oz. smoked whitefish fillets, skin removed; 2 celery stalks (diced (about 1/2 cup)); 1/2 cup cream cheese (at room temperature); 1/2 cup thinly sliced scallions (about 5 scallions); 1/4 cup mayonnaise; 1/4 cup chopped fresh flat-leaf parsley; 1/4 cup chopped fresh dill; 1/4 cup chopped dill pickles (from 2 pickles); 1/4 cup fresh lemon juice (from 2 lemons); 1 Tbsp. drained capers (chopped); 1 Tbsp. extra-virgin olive oil; 1/2 tsp. cayenne pepper; 1/2 tsp. garlic powder; 1/2 tsp. onion powder; 1/2 tsp. kosher salt (plus more to taste); 1/2 tsp. black pepper (plus more to taste)

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Smoked Fish Dip: An Impressive Appetizer

This well-rounded dip is packed full of fresh herbs like scallions, parsley, and dill. Celery adds crunch, mayo and cream cheese bring ultimate creaminess, and smoked whitefish adds a salty, smoky flavor that will keep you coming back for more.

All the flavors are balanced out with brine and acid from capers, lemon juice, and pickles. This rich, smoky spread is delicious spooned into endive leaves or served with crackers, baguette slices, and crudité.

A good dip almost always disappears before the end of the night, but if you’re lucky enough to have any leftovers, this smoked-fish dip would make an amazing sandwich spread on a baguette or bagel the next day.

Smoked Fish Dip

Smoked Fish Dip sounds quite elegant, but what if we told you that this dish comes together almost entirely in one bowl? We love serving dips at parties big and small for their simplicity and ease. This smoked fish dip, which comes from the kitchen of Adam Evans, chef at award-winning Birmingham restaurant will be on the table in just 20 minutes (just stir all the ingredients together—it really is that easy).

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Prep Time 20

Total Time 20

Servings: 12

Course: Appetizer

Cuisine: American, coasteal, southern

Calories: 120

Ingredients Equipment Method Nutrition Notes

Ingredients

2 8-oz. smoked whitefish fillets, skin removed
2 celery stalks diced (about 1/2 cup)
1/2 cup cream cheese at room temperature
1/2 cup thinly sliced scallions about 5 scallions
1/4 cup mayonnaise
1/4 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh dill
1/4 cup chopped dill pickles from 2 pickles
1/4 cup fresh lemon juice from 2 lemons
1 Tbsp. drained capers chopped
1 Tbsp. extra-virgin olive oil
1/2 tsp. cayenne pepper
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. kosher salt plus more to taste
1/2 tsp. black pepper plus more to taste

Equipment

Mixing bowl
Fork or food processor (depending on desired texture)
Measuring cups and spoons
Spatula or spoon
Serving bowl or ramekin
Plastic wrap (for chilling)

Method

Prepare fish:
Flake smoked fish into ¾-inch chunks in a medium bowl. Set aside.
Mix dip:
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.

Nutrition

Calories: 120kcalCarbohydrates: 2gProtein: 8gFat: 9gSaturated Fat: 3gCholesterol: 35mgSodium: 300mgSugar: 1g

Notes

Ingredients for Smoked Fish Dip

To make this dip, you’ll need:

Smoked whitefish fillets: Salty and tender, this fish flakes up perfectly for a satisfying dip.
Celery: Adds a crunchy, fresh bite.
Cream cheese: Gives a tangy flavor and creamy texture to the dip.
Scallions: A pungent burst of oniony flavor. Can also substitute with chives.
Mayonnaise: Added for a rich, luscious dip.
Parsley: Fresh, bright, grassy flavor.
Dill: Subtly sweet, grassy undertone.
Dill pickles: Crisp and tangy, with notes of garlic and herbs.
Lemon juice: Brightens the mix. Can use store-bought or fresh.
Capers: A salty bite that amplifies the smoked fish flavor.
Extra-virgin olive oil: Added for extra richness and a smooth texture.
Cayenne pepper: A hint of heat. Can substitute with a hint of paprika.
Garlic & onion powder: Building flavors in the dip.
Kosher salt & black pepper: Added to taste.

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Smoked Fish Dip

Smoked Fish Dip: An Impressive Appetizer