Smoked Fish Dip

Smoked Fish Dip

This recipe for a smoked white fish dip yields a flavorful, creamy spread with a nice crunch from fresh vegetables. The final product is a textured dip that pairs perfectly with pita chips or crackers.

 Ingredients

 The Base

  1½ lbs Smoked Fish: Golden Tilefish was used for this version, thoroughly de-boned.

  2 cups Mayonnaise: Provides the creamy foundation.

  1 tbsp Spicy Mustard: Adds a subtle heat and tang.

 The Liquids & Brightness

  Juice from 1 Lemon: For fresh acidity.

  4 tbsp Pickle Juice: Adds a salty, briny depth.

  2 tbsp Red Wine Vinegar: For a sharp, clean finish.

 The Seasoning & Aromatics

  2 tbsp The Blaxican Fajita Seasoning: A key flavor component for this specific profile.

  1 tbsp Garlic Paste: For smooth, integrated garlic flavor.

  Salt and Pepper: To taste.

 The Crunch (Vegetables)

  1 Shallot: Finely minced.

  ½ Yellow Bell Pepper: Medium dice.

  2 stalks Celery: Medium dice.

 Method

 1. Blend the Base: In a food processor, combine the smoked fish, mayonnaise, red wine vinegar, spicy mustard, lemon juice, garlic paste, and The Blaxican Fajita Seasoning.

 2. Process: Blend until you reach your desired consistency—pulse for a chunkier dip or process longer for a smoother spread.

 3. Fold in Texture: Transfer the mixture into a large bowl. Add the minced shallots, diced yellow peppers, and celery. Mix well by hand to ensure the vegetables are evenly distributed.

 4. Finish & Season: Taste the dip and adjust the salt and pepper as needed. 

 For an extra touch, garnish with a dusting of seasoning and some sliced green onions