Appetizer - Best smoked fish dip recipe

Author: Juan King  

Get Smoked Trout Dip Recipe from Food Network Smoked trout dip is a fabulous appetizer made with smoked fish, cream cheese, sour cream, mayonnaise, and a few secret spices. Get Smoked Fish Dip Recipe from Food Network

Smoked Fish Dip

Get Smoked Fish Dip Recipe from Food Network
Provided by: Food Network
Total time: 15 minutes
Cook time: 15 minutes
Yields: 10 servings
Number of ingredients: 8

Ingredients:

• 1 1/2 pounds smoked fish
• 1/4 cup horseradish
• 2 tablespoons lemon juice
• 2 tablespoons Dijon mustard
• 2 tablespoons hot sauce
• 1 tablespoon seafood boil seasoning
• 2 medium shallots, diced fine
• 3/4 cup mayonnaise

How to cook:

1. Cut smoked fish into small pieces, then process in a food processor to a medium to fine texture. Add fish to a mixing bowl and mix in horseradish, lemon juice, Dijon mustard, hot sauce, seafood boil seasoning and shallots. Mix in mayonnaise a little at a time until the desired consistency is reached (see Cook's Note).

Notes: Florida Style Smoked Whitefish Dip, FOR FISH DIP: · 1 pound smoked fish I used smoked kingfish · 1 1/4 cups mayonnaise · 1 cup sour cream · 8 ounces cream cheese at room temperature · 2 tablespoons

BEST SMOKED FISH DIP - FLORIDA RECIPE WITH LOCAL FISH

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Best Smoked Fish Dip Recipe only 4 ingredients!

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Smoked Trout Dip

Get Smoked Trout Dip Recipe from Food Network
Provided by: Food Network Kitchen
Total time: 75 minutes
Prep time: 15 minutes
Yields: 1 serving
Cuisine: american
Number of ingredients: 9

Ingredients:

• 1 boneless smoked trout, (about 8 ounces)
• 1/2 cup cream cheese, softened
• 1/2 cup sour cream
• 1 tablespoon prepared horseradish
• 1 tablespoon minced red onion
• 1 tablespoon minced flat-leaf parsley
• 1/2 lemon, juiced
• 4 ribs celery, cut into sticks
• 1 endive, separated into leaves

Nutrition:

• Calories: 157 calorie
• Fat: 11 grams
• Saturated Fat: 5 grams
• Carbohydrate: 5 grams
• Fiber: 2.5 grams
• Protein: 10 grams

How to cook:

1. Discard the head, and skin and flake the trout fillets. Puree the cream cheese, sour cream, and horseradish in a mini food processor. Add the fish and pulse to a make a smooth dip. Transfer to a bowl and stir in the onion and parsley, and the lemon juice, to taste. Refrigerate until firm, about 1 hour. Serve with celery or endive leaves.

Notes: Smoked Fish Dip, Smoked fish, onions, red bell pepper, mayonnaise and sour cream combine with seasonings like Old Bay, Worcestershire

Smoked Trout Dip

Smoked trout dip is a fabulous appetizer made with smoked fish, cream cheese, sour cream, mayonnaise, and a few secret spices. This Florida style fish dip is so tasty I can't stop eating it!
Provided by: Sue Moran
Total time: 15 minutes
Prep time: 15 minutes
Yields: 3 servings
Cuisine: American
Number of ingredients: 11

Ingredients:

• 1/2 lb smoked trout
• 1 cup cream cheese
• 1/2 cup sour cream
• 1/2 cup mayonnaise (I used Dukes)
• 1 tsp salt
• 2 tsp prepared horseradish
• 1/2 tsp smoked paprika
• 1/2 tsp sweet paprika
• 1 tsp onion powder (you can use onion salt, just reduce the regular salt in the recipe)
• 1/2 tsp garlic powder
• 1 tsp lemon juice, or more to taste

Nutrition:

• Serving Size: 3 Tbsp
• Calories: 130 kcal
• Carbohydrate: 1 g
• Protein: 4 g
• Fat: 12 g
• Saturated Fat: 5 g
• Trans Fat: 1 g
• Cholesterol: 37 mg
• Sodium: 254 mg
• Fiber: 1 g
• Sugar: 1 g
• Unsaturated Fat: 7 g

How to cook:

1. Remove the skin from the smoked trout by sliding a sharp knife between the skin and the fish. Discard the skin.
2. Break apart the trout into rough pieces. Set aside
3. Put the cream cheese, sour cream, and mayo in a food processor and blend until smooth.
4. Add the salt, spices, and lemon juice and blend again until combined. Scrape down the sides of the machine. Taste and adjust the seasonings.
5. Add the pieces of smoked trout and pulse the machine about 15 times, just until the trout is broken up and evenly distributed, but there is still some texture in the dip.
6. Take a taste to see if you want to adjust any of the spices, or add more lemon juice.
7. Transfer the dip to an airtight storage container and chill. Note: the dip will start out light and fluffy straight out of the processor, but will get nice and firm, thick, and spreadable after few hours in the refrigerator.
8. The dip is ready to serve after it has completely chilled. It will keep up to a week in the airtight container in the refrigerator.

Notes: Smoked Fish Spread | Girl Heart Food®, Ingredients · 8 ounces cream cheese, softened (250 grams) · ¼ cup sour cream · 3 to 4 dashes Worcestershire sauce · ½ teaspoon freshly ground black

Smoked Fish Dip

If you have a smoker, this recipe is a great excuse to put it to use, but if not, you could easily substitute purchased smoked fish.
Provided by: Carrie Morey
Yields: 10 servings
Cuisine: American
Number of ingredients: 12

Ingredients:

• 1 lb. amberjack, mahi mahi, or swordfish
• 1/2 cup mayonnaise
• 4 oz. cream cheese, softened
• 2 Tbs. fresh flat-leaf parsley, chopped
• 1 Tbs. minced fresh chives, divided
• 1 Tbs. Dijon mustard
• 2 tsp. capers
• 1 tsp. hot sauce
• 1 tsp. smoked paprika
• 1 tsp. lemon zest
• 1 tsp. lemon juice
• Kosher salt and freshly ground black pepper

Nutrition:

• Serving Size: 10 serving

How to cook:

1. Heat a smoker to 200°F, and line a baking sheet with foil. Place the fish skin side down on the foil. Smoke the fish until an instant-read thermometer reads 140°F.
2. Remove the fish from the smoker. Pull off all the fish meat, discarding the skin and any bones. Place the fish meat in a bowl, and flake with a fork.
3. In a medium bowl, combine the mayonnaise and cream cheese until smooth. Stir in the parsley, 2 tsp. of the chives, the mustard, capers, hot sauce, paprika, lemon zest, and lemon juice. Fold in the fish. Season to taste with salt and pepper, and garnish with remaining chives. Store in an airtight container in the refrigerator for up to 4 days.

Notes: Smoked Trout Dip Recipe, Ingredients · Deselect All · 1 boneless smoked trout, (about 8 ounces) · 1/2 cup cream cheese, softened · 1/2 cup sour cream · 1 tablespoon prepared horseradish