Smoked Fish Dip
Want to be a Gourmet Rock Star?
Prepare a smoked fish dip for your next gathering and you can knock their socks off.
This recipe is our personal favorite and as you'll see - it's super-easy. In fact it's so easy I'm not going to give you any specific portion or ingredient sizes - just a few guidelines. Don't worry you'll be fine.
OK so the basic concept is that you put out a bowl of dip with chips, toast, crackers or vegetables - or you can even get creative and make your own smoked fish canapes or pre-rolled sushi - heck spread it on a sandwich. Get that imagination going.
Ok so let's cover a few simple points about making smoked fish dip.
1) USE FRESH SMOKED FISH - yes you're on the Baja Gourmet website and we have the products you need, but the main thing is - it has to be fresh- not canned or pickled. The more smoked fish you add, the richer and chunkier the recipe will be. You can use one package of Baja Gourmet smoked fish (it's very rich) with as much as 3-4 full packages of Philadelphia Cream Cheese. (Yes you can use other brands of cream cheese). Any of the species or flavors we offer will work. Pretty cool if you tell people it's Mako Shark Dip eh?
2) You can pre-melt your cream cheese in the microwave for 20 seconds or so and drop it into a large (high sided) mixing bowl. Its still cold, just a little friendlier when you start mixing ingredients together.
3) Finely chop a bunch of vegetables - Here's what I use:
7 Cloves of garlic - (you can use less but this gives it a nice kick)
1/2 a full onion - important to chop it very fine
Salt and Pepper
A squeeze or two of lemon or lime juice
Finely chopped Cilantro - (I use a lot)
You can add some finely chopped bell peppers as well - use Jalapenos if you are brave and
like things spicy, but you don't want to overshadow the fish and other more subtle flavors
OK my secret ingredient is finely diced cucumber - this makes the taste and texture awesome
Mix it all together with a big fork and add additional ingredients to taste as you like it
4) Although of course you can eat it right away (and you'll be tempted to) put it in the fridge for a couple hours and the smoked fish flavor will further permeate into your dip - making t taste even better. When we put out the dip at a gathering we always put it into three bowls - put out one right away, and bring the second one out later after the first one is gone, and keep the third one for yourself. If you are going to serve it cold, remember it will be hard to spread so make sure your crackers will hold up - or let it get a little warmer and more spreadable.
There are all kinds of things you can do with your smoked fish - send us your own special recipes!