Smoked Wahoo Dip
Whenever I throw a party I always like to put out a charcuterie board. A must have for my boards are always some kind of smoked fish dip. I've always purchased it from my local fish market. I am lucky to have 2 nearby that make it fresh. One day while searching for recipes online I found a few and have been meaning to give it a try making my own. Today is the day! I was able to purchase some smoked wahoo from one of my local fish markets and this is the recipe I came up with. I must say that I will no longer be buying this from my local fish market. I am very excited to report that my recipe came out just as good - if not better. I hope you enjoy it as well. You can serve it with crackers, flat bread, celery, cucumber, radish or even carrots. I like to add a little sliced jalapeno and hot sauce when serving. I also think this might be good spread on a toasted bagel!
Ingredients
- 1 lb. Smoked Wahoo, skin and bones removed (or any type of smoked fish)
- 1/2 cup Celery, finely minced
- 1/4 cup Cilantro (leaves and stems), finely chopped
- 3 Scallions (white part only), finely minced
- 1 large Jalapeno (seeds and membrane removed), finely minced
- 1 TBS Capers
- 1/4 tsp Lemon Zest
- 1 TBS Fresh Squeezed Lemon Juice
- 1/2 tsp Hot Sauce
- 1/2 tsp Worcestershire Sauce
- 1/2 tsp Old Bay Seasoning
- 4 oz. Cream Cheese, room temperature
- 1/2 cup Mayonnaise, preferably Hellman's
Directions
- Step 1 In a food processor add the smoked fish and pulse several times until the fish is all broken up and looks shredded. If you do not have a food processor you can break apart with your fingers or shred with 2 forks. Add to a large bowl
- Step 2 Add the celery, cilantro, scallions, jalapeno, capers, lemon zest, lemon juice, hot sauce, Worcestershire sauce and Old Bay Seasoning. With a large rubber spatula toss all of the ingredients until they are well combined
- Step 3 In a small bowl, mix together the room temperature cream cheese and mayonnaise until there are no lumps and you have a smooth consistency
- Step 4 Add the cream cheese and mayo mixture to the smoked fish and toss well until all of the ingredients are combined
- Step 5 Let chill in the fridge for at least 2 hours but preferably overnight so all the flavors marry
- Step 6 Add the Smoked Wahoo Dip to a serving bowl and garnish with a few sprigs of Cilantro and some jalapeno slices
I’ve never tried this dip, but smoked fish sounds super delicious! YUM!
Sounds amazing and pretty easy to make. I am going to give it a try. Do you think I could substitute chives for the scallions? I have fresh chives in my garden.
Absolutely! Chives would add a nice flavor just like the scallions. Just use more of the chives. Let me know how you like it.
This looks delicious! I’ve only recently heard of wahoo and am excited to try it.