Smoked Fish Dip
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.
Ingredients
- 1 pound flaky white fish (drum, redfish, trout, etc)
- as blackening spice (https://nowyoutry.comblackening-spice/)
- ¼ Duke's mayonnaise
- ¼ cream cheese, softened
- ¼ sour cream
- 1 lemon, zested and juiced
- 2 tablespoons celery, finely chopped
- 2 tablespoons shallot, finely chopped
- 2 tablespoons dill pickle, finely chopped
- 1 tablespoon capers, finely chopped
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon worcestershire sauce
- 1 teaspoon hot sauce - Louisiana, Crystal, Texas Pete, etc
- 1 teaspoon blackening spice
- as salt and pepper
Instructions
Season the fish filets with the blackening spice.
Smoke over very low heat until just cooked through. Allow to cool.
Flake the fish into small pieces. Set aside.
Combine mayo, cream cheese, and sour cream.
Add the lemon zest and juice, celery, shallot, pickle, capers, parsley, worcestershire, hot sauce, and blackening spice.
Gently combine so the fish doesn't turn to total mush - this leaves more texture to the dip.
Season to taste with salt and pepper.
Serve with crackers, crostinis, or my favorite: salt and vinegar kettle chips.