Gallery

Antonis Achilleos; Food Styling: Emily Nabors Hall; Prop Styling: Kay E. Clarke

Recipe Summary

active:
20 mins
total:
20 mins
Servings:
12
Advertisement

Smoked Fish Dip sounds quite elegant, but what if we told you that this dish comes together almost entirely in one bowl? We love serving dips at parties big and small for their simplicity and ease. This Smoked Fish Dip, which comes from the kitchen of Adam Evans, chef at award-winning Birmingham restaurant Automatic Seafood and Oysters, will be on the table in just 20 minutes (just stir all the ingredients together—it really is that easy) and makes a great gluten-free appetizer.

This well-rounded dip is packed full of fresh herbs like scallions, parsley, and dill. Celery adds crunch, mayo and cream cheese bring ultimate creaminess, and smoked whitefish adds a salty, smoky flavor that will keep you coming back for more. All the flavors are balanced out with brine and acid from capers, lemon juice, and pickles. This rich, smoky spread is delicious spooned into endive leaves or served with crackers, baguette slices, and crudite. If you can’t find any smoked whitefish, substitute an equal amount of smoked salmon. Pro tip: Mixing the mayo and cream cheese separately, then folding in the fish, helps prevent you from overmixing the dip and breaking up the fish too much.

A good dip almost always disappears before the end of the night, but if you’re lucky enough to have any leftovers, this Smoked Fish Dip will be amazing spread on a baguette for a sandwich the next day.

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Flake smoked fish into ¾-inch chunks in a medium bowl. Set aside.

    Advertisement
  • Stir together remaining ingredients in a large bowl until smooth. Gently fold in smoked fish until incorporated, leaving some chunks intact and being careful not to overmix. Add more salt and black pepper to taste.

Advertisement
Advertisement