Key West Smoked Fish Dip

6
Servings
5m
Prep Time
0m
Cook Time
5m
Ready In


"Best smoked fish dip I've ever had! From cooks dot com. Calls for smoked white fish, but I used smoked trout that I already had on hand. This is better than the fish dips we've tried in our Florida restaurants! The first time I made this, we halved the recipe. It was plenty as part of an appetizer tray for 4 people."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (106.8 g)
  • Calories 280.3
  • Total Fat - 21.2 g
  • Saturated Fat - 8.5 g
  • Cholesterol - 67.7 mg
  • Sodium - 695 mg
  • Total Carbohydrate - 1.5 g
  • Dietary Fiber - 0.1 g
  • Sugars - 0.3 g
  • Protein - 20.5 g
  • Calcium - 376.6 mg
  • Iron - 1 mg
  • Vitamin C - 2.4 mg
  • Thiamin - 0.1 mg

Step 1

Flake the fish, making sure there are no bones, and place into a food processor.

Step 2

Add the remaining ingredients and pulse until smooth. I left mine a little bit chunky.

Step 3

Serve with crackers. If you can wait, let it rest for a day in the fridge. The flavors meld together really well!

Tips & Variations


No special items needed.

Related

TwisSis RIP Forever in our Kitchen

Made for 1st Time Tag @ FF&F - Smoked fish is hugely popular in Iceland & a fave of our family. I used smoked herring & made your recipe as written for my wkly family brunch. We spread it on bakery-made hard sesame rolls. Liked the flavor & would've liked a bit of texture (maybe diced cucumber to add a crunch). To keep the pic from being monochromatic, I put a few strips of red onion on top & sprinkled dry dill there too. This was well-rec'd by our family. Thx for sharing the recipe w/us.

(4 Jun 2016)