Smoked Fish Dip

 



If you read my last post, I gave you a simple yet delicious recipe for smoking trout. Well if any of you have smoked trout or any fish in the past, you probably have smoked way more than you can eat at one time. So here is an idea of what to do with that leftover or extra smoked fish.


  This recipe was one that I came up with years ago after returning to the docks of San Diego after being at sea for a week aboard the long range sportfishing boats in search of the hard fighting tunas of the pacific ocean. Most trips were met with a return of hundreds or even thousands of pounds of fresh albacore, yellowfin, and bluefin tuna. The select pieces met the sharp edge of my sushi knife, the beautiful tuna steaks were seared over a red hot grill, and the tail pieces, well they were brined and smoked using the recipe I shared with you last weekend. While a nice piece of smoked tuna is perfect just as is with a frosty cold beer, I wanted something more, and out of that came this recipe for a smoked tuna dip.

  This dip has always been a party favorite as an appetizer served alongside some fresh toasted slices of baguette, pita chips, or even a simple Ritz cracker. Try it out for yourself and in a pinch you can even substitute a good canned tuna and add just a little more of the liquid smoke to fool your guests into thinking you spent hours outside tending to the smoker.


Smoked Fish Dip

Ingredients:
8 -10 oz. smoked fish (trout, salmon, tuna)
1  block of light cream cheese (8 oz.)
1/2 cup light mayonnaise
1/4 light sour cream
1 tbls. liquid smoke
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. worcestershire sauce
1 stalk of green onion (for garnish)

1. In a bowl combine the cream cheese, mayonnaise, sour cream, liquid smoke, salt, pepper, and  worcestershire sauce. Blend well using a whisk to incorporate all of the ingredients.

2. Flake apart the smoked trout and then fold into into the mixture until it is well combined.


3. Refrigerate the dip at least four hours so that the flavors can incorporate throughout.








4. Place the dip in a serving bowl and garnish with diagonally sliced green onion. Serve with toasted slices of baguette, pita chips, or crackers.