Smoked Mahi Mahi Dip

Jane McMillan-Whittaker Recipe

By Jane McMillan-Whittaker janenov46

I used mahi mahi because that was what I had on hand, but feel free to use any kind of smoked fish you have.
The ingredients as well, use more or less as suits your tastes.
Our fish was brined first and smoked with apple wood. Look under my smoked mahi mahi recipe for directions on that.

Recipe Rating:
 1 Rating
6 to 8
Prep Time:
Cooking Method:
No-Cook or Other


8 oz
cream cheese, plain or onion and chive spread
2 small
red onions, one for dip, one for garnish
6 oz
smoked fish
1 Tbsp
lemon juice
2 tsp
horseradish, use more if you like
shakes hot pepper sauce, more if you like
1/2 tsp
each salt and pepper, or to taste
1 1/2 tsp
dill weed divided
small shallot rings or red onion rings to garnish
capers to garnish each appetizer
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Directions Step-By-Step

In a food processor pulse a small red onion
Add the smoked fish and pulse 4 times.
In a bowl with an electric mixer, whip the cream cheese til smooth. Add the onion, fish, lemon juice, horseradish, hot sauce salt and pepper, and 1/2 teaspoon dill weed. Mix well.
At this point you either have a wonderful sandwich filling, or put some on a cracker and garnish with onion rings, capers and a sprinkle of dill weed.

About this Recipe

Course/Dish: Seafood Appetizers
Main Ingredient: Fish
Regional Style: American
Other Tag: Quick & Easy