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Smoked Fish Dip

Updated: Jan 19, 2020



Smoked Fish Dip is an appetizer that is simple to create for “beach time” or no matter where you are. After you smoke your catch of whitefish, including Cod, Mullet, Mackerel, Dolphin, Swordfish, Wahoo, Salmon, or any combination of these. Mullet are probably the most popular smoked fish, followed by members of the mackerel family. Smoked fish should be moist and most important, still taste like fish. Smoked fish dip can be eaten as a dip or sauce or a fish spread.



  • 1 lb smoked whitefish, flaked (Some flavorful fish to consider smoking are acid, Mackerel, Mahi Mahi, Mullet, Wahoo, and Salmon)

  • 2 TBSN quality mayonnaise

  • One 8 oz package cream cheese, softened

  • 1/4 cup sour cream

  • 1 medium celery stalk, chopped

  • 1/4 cup chopped yellow onion

  • 1 teaspoon Old Bay seasoning

  • 1 teaspoon Tabasco sauce

  • 1 teaspoon Worcestershire sauce

  • 1 teaspoon dry dill weed

  • 1 teaspoon red pepper flakes

  • 1 teaspoon smoked paprika

  • 1 teaspoon liquid smoke (only if needed as some smoked fish is stronger than others)

  • 3 TBSN parsley, chopped

  • Sea salt and fresh ground pepper to taste

  • 1 TBSN of lime juice

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Medium mixing bowl, mixing spoon, measuring spoons, measuring cups, sharp carving knife, food processor, grill or smoker, electric mixer Prep: 30 MINUTES Cook: 2 HOURS 30 MINUTES Ready: 12 HOURS Serve. 16



1. Slow cook preferred fish in a smoker at 225 degrees F for 2-3 hours. Cover and refrigerate for at least 60 minutes.

2. In a food processor, blend onion and celery until finely chopped

3. In a medium bowl, with an electric mixer, combine the chopped onion and celery with the cream cheese, sour cream, mayonnaise, and lime juice.

4. Stir in crushed red pepper, Worcestershire sauce, Tabasco, Liquid Smoke, Old Bay seasoning, paprika, and dill.

5. Pick out all the bones from the fish (if any) and place in food processor. Blend until completely flaked.

6. Add flaked smoked fish to the cream cheese mixture and blend until smooth.

7. Fold in chopped parsley.

8. Refrigerate at least 8 hours or overnight.

9. Serve chilled with sides of sliced lemon, jalapeno slices, celery sticks, carrot sticks or crackers.



  • Calories 176 C

  • Total Fat 14g

  • Saturated Fat 2g

  • Cholesterol 26mg

  • Sodium 130mg

  • Potassium 226mg

  • Total Carbohydrates 3g

  • Dietary Fiber 1g

  • Protein 8g


Fish is among the healthiest foods on the planet. It is loaded with important nutrients, such as protein and vitamin D. Fish is also the world's best source of omega-3 fatty acids, which are incredibly important for your body and brain. They are high in many nutrients that most people aren't getting enough of. This includes high-quality protein, iodine and various vitamins and minerals. However, some fish are better than others, and the fatty types of fish are considered the healthiest. That's because fatty fish (like salmon, trout, sardines, tuna and mackerel) are higher in fat-based nutrients. This includes the fat-soluble vitamin D, a nutrient that most people are deficient in. It functions like a steroid hormone in the body. Fatty fish are also much higher in omega-3 fatty acids. These fatty acids are crucial for your body and brain to function optimally, and are strongly linked to reduced risk of many diseases. To meet your omega-3 requirements, eating fatty fish at least once or twice a week is recommended. Fish is high in many important nutrients, including high-quality protein, iodine and various vitamins and minerals. Fatty types of fish are also high in omega-3 fatty acids and vitamin D.

Fish is generally considered to be among the best foods you can eat for a healthy heart. Not surprisingly, many large observational studies have shown that people who eat fish regularly seem to have a lower risk of heart attacks, strokes and death from heart disease. Researchers believe that the fatty types of fish are even more beneficial for heart health, because of their high amount of omega-3 fatty acids. Eating at least one serving of fish per week has been linked to reduced risk of heart attacks and strokes, two of the world's biggest killers.


Garnacha rosé, Vintage Champagne, Rosé Sparkling Wines, Dry Riesling, Dry Furmint (Tokaji) and White Pinot


More varieties coming soon!





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