Smoked Fish Dip
Smoked white fish, cream cheese, sour cream, capers, seasoning, and some crunch make this one of the easiest and best smoked fish dip recipes on the web.
Servings: 2 cups
Cost: $20.00
Ingredients
- 1 pound trout, deboned (sole is a good substitute)
- ¼ teaspoon kosher salt
- ¼ teaspoon coarse black pepper
- 4 ounces cream cheese, softened
- ¼ cup diced celery
- 2 tablespoons crème fraîche (or sour cream)
- 1 tablespoon freshly squeezed lemon juice (about 1/2 a lemon)
- 1 tablespoon diced shallots
- 1 tablespoon chopped capers
Instructions
- Smoke Fish: Prepare your smoker for 225 degrees Fahrenheit using a fruit wood. Season the fish with salt and pepper. When the smoker comes to temperature, place the fish on the smoker. Smoke for 30 minutes or until the internal temperature of the fish reaches 140 degrees Fahrenheit.
- Prepare Dip: After the fish is done, chop the fish up into small pieces (with a knife or by breaking it up with your fingers). In a large bowl add the fish and the remaining fish dip ingredients. Stir to combine. It may seem liquidy at first, but it will thicken up.
- Serve or Store: Serve immediately or place in the refrigerator. It can be made up to two days in advance. Serve with taro chips, sweet potato chips, or your favorite hearty potato chip.
Nutrition
Calories: 566kcal | Carbohydrates: 6g | Protein: 51g | Fat: 37g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Cholesterol: 196mg | Sodium: 712mg | Potassium: 971mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1030IU | Vitamin C: 5mg | Calcium: 175mg | Iron: 4mg
