Smoked Fish and Onion Dip. Credit: Kyle Cottle
FOR THE SMOKED FISH
Fresh fish, such as halibut, cod, or whitefish: 227 g
Salt
FOR THE DIP
Duke's mayonnaise: 240 ml
Cream cheese: 225 g (room temperature)
Sour cream: 120 ml
Hot sauce, preferably Valentina: 1 tbsp
Lemon juice: 1 tbsp
Salt: 1 large pinch
Chives: 1/2 cup (sliced)
Dill: 1/4 cup (chopped)
Garlic powder: 1 tsp
Red onion: 1/2 cup (small diced, rinsed, and dried)
Pickles: 1/2 cup (small diced)
FOR SERVING
Sour Cream and Onion Pringles
Caviar or smoked trout roe
“An easy recipe for entertaining guests, or to eat in your underwear watching Home Alone while crushing Bud heavies. Start by smoking your chosen fish. I prefer a lighter flavored fish like whitefish, cod, or halibut, but whatever is the freshest fish your market has will be the best choice.”
- If possible, lightly salt the fish the night before and leave uncovered on a rack in the refrigerator. This helps the smoke adhere better to the fish.
- If using a smoker, preheat it over medium-high heat with wood chips and allow the initial smoke to mellow slightly before adding the fish.
- Smoke the fish for 20–30 minutes, or until lightly smoked and nearly cooked through. The fish should reach an internal temperature of about 110°F.
- Remove from the smoker and let cool to room temperature. Once cooled, flake into medium-sized pieces and set aside.
- In a large bowl, combine the mayonnaise, cream cheese, sour cream, hot sauce, lemon juice, salt, chives, dill, garlic powder, red onion, and pickles.
- Gently fold in the smoked fish using a rubber spatula until evenly combined.
- Taste and adjust seasoning as needed for salt, heat, or acidity.
- Refrigerate the dip for a few hours before serving to allow the flavors to develop.
- Serve with Sour Cream and Onion Pringles, caviar, or smoked trout roe.
