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Recipe

Smoked Fish Dip

Servings: 10

If you have a smoker, this recipe is a great excuse to put it to use, but if not, you could easily substitute purchased smoked fish.

Ingredients

  • 1 lb. amberjack, mahi mahi, or swordfish
  • 1/2 cup mayonnaise
  • 4 oz. cream cheese, softened
  • 2 Tbs. fresh flat-leaf parsley, chopped
  • 1 Tbs. minced fresh chives, divided
  • 1 Tbs. Dijon mustard
  • 2 tsp. capers
  • 1 tsp. hot sauce
  • 1 tsp. smoked paprika
  • 1 tsp. lemon zest
  • 1 tsp. lemon juice
  • Kosher salt and freshly ground black pepper

Preparation

Heat a smoker to 200°F, and line a baking sheet with foil. Place the fish skin side down on the foil. Smoke the fish until an instant-read thermometer reads 140°F.

Remove the fish from the smoker. Pull off all the fish meat, discarding the skin and any bones. Place the fish meat in a bowl, and flake with a fork.

In a medium bowl, combine the mayonnaise and cream cheese until smooth. Stir in the parsley, 2 tsp. of the chives, the mustard, capers, hot sauce, paprika, lemon zest, and lemon juice. Fold in the fish. Season to taste with salt and pepper, and garnish with remaining chives. Store in an airtight container in the refrigerator for up to 4 days.

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