Ingredients
Fish and Dairy
- 8 oz smoked whitefish, or smoked fish of choice
- 8 oz whipped cream cheese, at room temperature
- ¼ cup mayonnaise
Seasonings and Flavorings
- ½ tsp Worcestershire sauce
- ½ tsp smoked paprika
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 3 tbsp red onion, finely chopped
- 2 tbsp dill, finely chopped
Instructions
- Prepare the fish: Flake the smoked whitefish into small chunks, removing any skin or bones to ensure a smooth texture for the dip.
- Combine dairy ingredients: In a mixing bowl, blend the whipped cream cheese and mayonnaise until smooth and creamy, ensuring there are no lumps.
- Add flavorings: Stir in Worcestershire sauce, smoked paprika, lemon juice, and lemon zest to the cream cheese mixture, mixing thoroughly to incorporate all the flavors evenly.
- Mix in fish and aromatics: Fold in the flaked smoked fish, finely chopped red onion, and fresh dill gently, taking care to keep the fish intact for texture while evenly distributing the ingredients.
- Chill: Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld and the dip to firm up slightly.
- Serve: Transfer the dip to a serving dish and accompany with crackers, toasted bread, or fresh vegetable sticks for an irresistible appetizer.
Notes
- Use smoked whitefish or substitute with smoked trout, smoked salmon, or other smoked fish based on availability and preference.
- The dip can be made up to a day ahead to enhance flavor development.
- Adjust lemon juice and Worcestershire sauce to taste for desired tanginess and umami balance.
- For a spicier kick, add a pinch of cayenne pepper or hot sauce.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: American
- Diet: Low Fat
