Smoked Bluefish Dip

Smoked Bluefish Dip
F L O R I DA
serves 16

Smoked fish dip is one of the favorite
appetizers of the Florida
peninsula and is typical of coastal
cuisine. Perhaps the most famous
of the commercially prepared dips
is Seatwang, a spread of kingfish
and amberjack, made by Mrs.
Peter’s Food Company of Jensen
Beach, Florida. Another company
in Fort Pierce makes a spread
called smak. There are two
schools of thought with regard to
mayonnaise in fish dips: one holds
it essential; the other relies on
cream cheese exclusively, as in this
recipe. Feel free to experiment.

1 pound [450 g] smoked bluefish fillet or other rich-flavored
smoked fish (see Chef Notes)
1 tablespoon [15 mL] Worcestershire sauce
Juice of 1 lemon
1⁄2 teaspoon [3 mL] cayenne
1 pound [450 g] cream cheese, cubed, at room temperature
3 garlic cloves, minced
4 ounces [110 g] scallion tops, sliced
4 ounces [110 g] sweet onion, minced
1 tablespoon [15 mL] parsley, chopped
2 tablespoons [30 mL] chile sauce
1⁄2 tablespoon [8 mL] dill, chopped (optional)
3 tablespoons [45 mL] roasted red bell pepper, peeled and finely
diced (optional)
Stone-ground wheat thins or crackers, for service
Celery sticks, for service

A D V A N C E P R E PA R AT I O N
1. All advance preparation may be found in the ingredient list.
(The entire dish may be made 1 day in advance.)

P R E PA R AT I O N O F T H E D I P
2. Combine the fish, Worcestershire sauce, lemon juice, and
cayenne in the workbowl of a food processor. Pulse to purée.
Reserve chilled.
3. Beat the cream cheese in a bowl until smooth. Add the garlic,
scallions, onions, parsley, and chile sauce and mix thoroughly.
Mix in the dill and red pepper, if using.
4. Stir in the reserved fish purée. Refrigerate, covered, for at
least 4 hours.

S E R V I C E
5. Serve 2-ounce [110-g] portions per person accompanied with
crackers, celery sticks, or both.


C H E F N O T E S
Smoked whitefish, kingfish, amberjack,
marlin, or mullet all
work well in this dish. If fresh fish
is used, brine the fish in a light
saltwater mixture and then coldsmoke
it.Mayonnaise can replace
some or all of the cream cheese.
Use 2 cups [480 mL] of mayonnaise
for each pound [450 g] of
cream cheese.