Smoked Whitefish Dip
This unbelievable dip features chunks of smoked whitefish in a creamy blend of mayo and herbs. You need just 5 ingredients and it’s ready in minutes. Not just a show-stopping dip, this smoky delight makes a great sandwich spread and salad topper!
If you’re a fan of smoked fish, you will go wild for this dip. It features smoked whitefish – and I used Great Lakes Tinned Fish, Smoked Whitefish in Organic Sunflower Oil. The tender seafood is perfectly smoked and nestled in organic sunflower oil. The flavor is so fabulous, you barely need anything else. Great Lakes Tinned Fish is the first Midwest-based tinned fish company sourcing exclusively from the Great Lakes region (plus, they utilize sustainable fishing practices). Note: Feel free to double or triple this recipe as needed.
Feel free to adjust the seasonings, but taste as you go. As mentioned above, the smoked fish in this dip has tremendous flavor, so you don’t want to cover that up (or compete with it). I added fresh green onions and parsley, but you can swap in your favorite herbs. Great choices would be chives, basil, and cilantro. And I adore the addition of celery seed for added oomph. Note, celery seed and celery salt are two different things so be careful with over-salting if you only have celery salt. For a fiery version, feel free to add your favorite hot sauce!
You can easily turn this dip into a hearty salad. Think of tuna salad… and add your favorite ingredients to this dip. For a completely unique, smoky salad, consider adding chopped celery, cucumber, broccoli florets, and/or cauliflower.
How should you serve your smoked whitefish dip? I served the dip with celery stalks and rice cakes for a light, pre-dinner appetizer. You can also add the dip to your favorite crudités platter or charcuterie board, or serve alone alongside crackers, pita wedges, flatbread, and/or bagel chips.
Smoked Whitefish Dip
Ingredients
- 12 ounces smoked whitefish, I used Great Lakes Tinned Fish Smoked Whitefish in Organic Sunflower Oil
- 4 tablespoons mayonnaise of choice, or more if desired
- 2 tablespoons chopped green onions
- 2 tablespoons chopped fresh Italian parsley
- 1/2 teaspoon celery seed
- Salt and freshly ground black pepper to taste
Instructions
- Combine all ingredients and mix well. Cover and refrigerate until chilled, about 20 minutes. Serve with vegetables, crackers, pita wedges, and/or bagel chips. You can also serve as a sandwich spread, or salad topper.
- Refrigerate leftovers in an airtight container for up to 3 days.