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Smoked Fish Dip

Luke Shaffer 0 Comments
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pinit

There’s a restaurant in Round Rock, Texas called Salt Traders. That’s where I first had smoked fish dip. It’s also where I’ve watched my youngest kid crush fish dip like a champ – the waiters love it every time. This is a riff on their version. My kids also like my version, and I think you will too.

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Smoked Fish Dip

Author: Luke Shaffer Cuisine: , , Courses: , Recipe Keys: F Freshwater Fish M Meat S Saltwater Fish
Prep Time 15 min Rest Time 45 min Total Time 1 hr
Servings: 8

Ingredients

Instructions

  1. Season the fish filets with the blackening spice.

  2. Smoke over very low heat until just cooked through. Allow to cool.

  3. Flake the fish into small pieces. Set aside.

  4. Combine mayo, cream cheese, and sour cream.

  5. Add the lemon zest and juice, celery, shallot, pickle, capers, parsley, worcestershire, hot sauce, and blackening spice.

  6. Gently combine so the fish doesn't turn to total mush - this leaves more texture to the dip.

  7. Season to taste with salt and pepper.

  8. Serve with crackers, crostinis, or my favorite: salt and vinegar kettle chips.

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