Smoked Fish Dip
Thomas J. Story
The ideal foray for the fish-phobic, this smoked fish dip gives lox and bagel vibes, and is super simple to whip up. Serve with rye bread or crackers. It will keep for five days in the fridge.
This recipe works well as part of a tinned fish board, as highlighted in our article “Tinned Fish Boards Are the Tastiest Summer Party Trend.”
How to Make It
1
In a medium mixing bowl, flake the mackerel and salmon with a fork. Add remaining ingredients and stir. Refrigerate for an hour to set.
Ingredients
1 tin smoked mackerel, drained
1 tin smoked salmon, drained
¼ cup organic whipped cream cheese
¼ cup organic sour cream
1 whole lemon, juiced
1 tbsp chopped chives
1 tbsp chopped dill
½ tbsp Crystal hot sauce
cracked black pepper to taste
Directions
1
In a medium mixing bowl, flake the mackerel and salmon with a fork. Add remaining ingredients and stir. Refrigerate for an hour to set.
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