Smoked Fish Dip

recipe Detail


Smoked fish dip is a summer staple on the Georgia coast. This creamy mayonnaise and whipped cream cheese dip, seasoned with lemon juice, mustard, horseradish, and Old Bay, is inspired by Griffin Bufkin's smoked fish dips at Southern Soul Barbeque on Georgia's St. Simons Island. It can be customized with your favorite smoked seafood, found in the refrigerated section of the seafood counter or from local smokehouses.


- Smoked fish (e.g. salmon or trout)

- Cream cheese

- Lemon juice

- Olive oil

- Salt

- Pepper

- Paprika

- Dried dill

- Dried parsley


1. Start by preparing the smoked fish. If using a whole fish, remove the skin and any bones. If using pre-sliced smoked fish, chop it into small pieces.

2. In a mixing bowl, combine the smoked fish with 4 ounces of softened cream cheese. Mix well until the cream cheese is fully incorporated and the fish is evenly distributed.

3. Add in 1 tablespoon of lemon juice, 1 tablespoon of olive oil, and a pinch of salt and pepper. Mix well to combine.

4. Taste the dip and adjust the seasoning as needed. You can add more salt, pepper, or lemon juice to your liking.

5. Next, add in 1/2 teaspoon of paprika, 1/2 teaspoon of dried dill, and 1/2 teaspoon of dried parsley. Mix well to evenly distribute the spices throughout the dip.

6. Once all the ingredients are well combined, transfer the dip to a serving bowl.

7. For added flavor and presentation, garnish the top of the dip with a sprinkle of paprika and a few pieces of fresh dill.

8. Serve immediately with your choice of crackers, chips, or vegetables for dipping. You can also refrigerate the dip for later use, just make sure to give it a good mix before serving again.

Enjoy your delicious and easy homemade Smoked Fish Dip!

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