Smoked Fish Dip
Yield: 16 servings
Ingredients
1 quart (4 cups) Duke’s mayonnaise
1⁄3 lb. cream cheese, softened
1 tbsp. Texas Pete hot sauce
2 tbsp. fresh-squeezed lemon juice
1 tbsp. Worcestershire sauce
1 tbsp. Old Bay seasoning
Fresh parsley, 1 big handful, chopped
2 tbsp. minced shallot
2 tsp. horseradish
1⁄4 cup heavy cream
1 tbsp. capers (optional)
3 lb. of your favorite smoked fish (store-bought or homemade), flaked
Preparation
- Chefs’ notes: “This dip always goes fast when we put it out. Our favorite fish to smoke for dips is local king mackerel. It has the perfect oil content and stands up to the smoke. Mullet and mahi-mahi are also really good, but any smoked fish or even oysters will work with this versatile base.”
- In a large mixing bowl, whisk together all ingredients except fish. Make sure everything is fully blended, then fold in the fish. Transfer to a large, shallow serving dish and serve with crackers and veggies.