I recently posted about my awesome delivery from Fulton Fish Market, including my recipe for caraway-dill smoked trout. I have other smoked fish recipes on this blog, including whitefish I once ordered from Fulton, and it was absolutely stellar. If you check Fulton Fish Market out, use the special code we teamed up together to make: INSANE15 to get a 15% discount off your first order when you create an account!) There is never a subscription required.
The trout they sent was absolutely top notch, clean smelling with a buttery flavor!
In my first cookbook, you will find my standard smoked fish dip recipe, but I decided to get a little insane with this one using some of my recently completed, homegrown sour garlic dill pickles.
This was really delicious with some crackers. I left enough to serve on an everything bagel and can’t wait to try it!
I used one of my smoked filets to make this dip. It would have served up to four as an appetizer with crackers. For a larger group, I recommend using two filets.
The pickles from Kvuztat Yavne in the featured photos are some of my favorite and can be bought here!
TO MAKE YOUR OWN AUTHENTIC SOUR DILL PICKLES, HERE IS MY RECIPE!
And now for the fish dip recipe!
You will need:
- Mini blender or food processor
- Medium mixing bowl, wooden spoon
- Measuring cups & spoons
Ingredients:
- 1 filet smoked trout or other cured/smoked fish (~85-100g)
- 1/4 cup cream cheese (suggested whipped) (60g)
- 1 clove garlic, minced
- 1/3 cup mayonnaise (65g)
- 1 TBSP sour cream
- 1 small dill pickle, petite diced (50 – 75g)
- 1 tsp Dijon mustard and/or 1 tsp prepared horseradish (to taste)
- 1/2 tsp paprika and/or 1/2 tsp smoked paprika (to taste)
- 1/4 tsp black pepper
- 1 tsp lemon juice
- 1/2 TBSP pickle juice
- 1 TBSP minced flat-leaf parsely + more for garnish
- Optional: extra diced pickle garnish
- Optional: 1 TBSP minced red onion
Directions:
1.) Remove the smoked fish skin if it is still attached. Chop into large pieces and then break up into medium chunks using the blender or processor. Chop the clove garlic and add to the processor, along with the pickle juice, and lemon juice. Process to personal taste; however, it is recommended not to process the mix too long or the dip texture will be too creamy.
2.) Transfer the smoked fish mixture to the mixing bowl, and add the cream cheese, mayo, sour cream, Dijon and/or horseradish, minced onion (optional), all powdered seasonings, and minced parsley. Mix well until all the ingredients are combined evenly.
3.) Add the diced pickles to the fish dip and fold in evenly.
4.) Garnish with more parsley and/or diced pickles if desired. Serve with crackers, rye toasts, bagels, and more!
