Florida Smoked Fish Dip
Smoked fish dip is a creamy, smoky spread made from store-bought smoked mullet or smoked mackerel. It needs no cooking — just flake, stir, and chill. Scale the people count in the app to 2, 4, 6, or 8 — ingredients adjust from this base of 4 servings.
Open interactive cooker (change people count)
Food safety
Smoked fish is sold ready to eat but must stay refrigerated at 40°F or below until you use it. People who are pregnant, older adults, and anyone with a weakened immune system should eat refrigerated smoked fish only when it is cooked in a hot dish. Keep the dip cold and put it back in the refrigerator within 2 hours (1 hour if above 90°F).
Allergens: fish, milk, egg, wheat
Equipment
- mixing bowl
- fork
- knife
- cutting board
- rubber spatula
Ingredients (for 4 servings)
- 8 ounces smoked mullet or smoked mackerel, skin removed
- 8 ounces cream cheese, softened
- 1/4 cup sour cream
- 2 tablespoons mayonnaise
- 1 tablespoon lemon juice
- 1 celery rib, finely chopped
- 2 green onions, thinly sliced
- 1 teaspoon hot sauce
- 1/4 teaspoon black pepper
- 24 saltine crackers, for serving
Directions
1. Wash the celery and green onions under running water, then chop them.
2. Break the smoked fish into small flakes with a fork. Feel through every piece with your fingers and remove all bones and any skin.
3. In a mixing bowl, stir the cream cheese, sour cream, and mayonnaise with a rubber spatula until smooth.
4. Stir in the lemon juice, hot sauce, and black pepper.
5. Fold in the flaked fish, celery, and green onions until evenly mixed but still a little chunky.
6. Cover and refrigerate for 1 hour so the flavors blend and the dip firms up.
7. Serve cold with crackers. Do not leave the dip out for more than 2 hours (1 hour if the room is above 90°F).
Skill taught
Flaking smoked fish and picking out every bone by feel.
Affordable substitution
Use canned salmon or canned tuna, drained, with 1/4 teaspoon smoked paprika for a smoky taste.
Optional variation
Stir in 1 tablespoon chopped fresh dill or a finely minced jalapeño.
Leftovers & storage
Refrigerate leftovers within 2 hours (within 1 hour if above 90°F). Store covered at 40°F or below and eat within 3 days. Serve cold; do not reheat.