Call it what you like. Smoked fish dip. Smoked fish spread. Or, in my family, smak, an acronym from smoked mullet and kingfish. Sometimes we also call it dinner.
You can adapt this recipe to use with your favorite smoked fish. Oily fish smoke best because the oil keeps it from drying out. Mullet is probably the most popular in Florida, followed by fish from the mackerel family (like the kingfish we used here). We also catch bluefish now and then, and that’s great smoked, too. Once you have smoked fish, this smak is quick and easy.
You can find my method for brining, drying, and smoking fish here: Smoked Cero Mackerel.
Smak and Crackers
2015-05-23 07:30:41
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Ingredients
- 1 pound smoked fish
- 4 oz. cream cheese, at room temperature
- 1/4 cup sour cream
- 1 tablespoon lime juice
- 1 tablespoon sliced green onions
- 2 teaspoons Crystal hot sauce
- Crackers (Captain's Wafers for traditionalists)
- Sliced Cucumbers
- Pickled Jalapeños
- Lime wedges
Instructions
- Break up the smoked fish into chunks. If you prefer a smoother dip, break it up into finer shreds.
- In a medium bowl, whip up the cream cheese with a fork. Add the smoked fish, sour cream, green onions, and hot sauce. Mix well.
Notes
- Serve with crackers, sliced cucumbers, lime wedges, and pickled jalapeño slices. Optional: extra hot sauce or green onions.
Suwannee Rose https://suwanneerose.com/
This brings back so many memories of when my parents lived in Florida! My family now lives near The Chesapeake Bay, and we have a limitless supply of smoked fish! Made with smoked bluefish tonight, it I’d incredible! Sorry it took me so long to find your recipe, this will be made quite often. In fact, as you said in your blog, it IS our dinner tonight! Thank you!
Sorry for the late response, Cindy. I am so happy you’re making this recipe, and even happier for the memories attached to it! Thanks for stopping by my blog. 🙂