Smoked Fish Dip
One of my favorite dishes to serve at parties is my dad’s fish dip. In fact, in the past few months I’ve been a part of this exchange no less than a dozen times, most recently at the Rosemond Family Reunion last weekend:
Them: What’s that?
Me: It’s fish dip.
Them: Fish dip?
Me: Try it!
Them: OH MY GOD FISH DIP.
It really is that good. And since I’ve had a lot of people ask me for the recipe recently I thought I’d bring it up from the archives, dust it off a little, and share it with you. Just in time for all your summer cookouts.
Smoked Fish Dip
4 cups flaked smoked fish, such as kingfish or mackerel
1 cup whole milk
1 cup Greek yogurt
8 ounces light cream cheese, softened
1 finely minced onion
3 stalks finely chopped celery
1/4 cup finely minced parsley
12 finely chopped cornishon pickles
Juice of 2 lemons
7 shakes hot sauce
1 tsp cayenne pepper
Salt & pepper
With a fork, flake the smoked fish off the filet. You can flake it finely or coarsely depending on your preference. Put the smoked fish in a medium bowl and pour milk over it. Cover and soak in the refrigerator for thirty minutes. Drain the milk using a fine strainer and place the fish back in the bowl.
Stir in remaining ingredients.
Cover and chill 2-3 hours to allow flavors to blend. Serve with crackers or fresh vegetables.