Some dishes just stick with you, especially when they make the most of simple, flavorful ingredients. This Smoked Seafood Dip is a great way to use up fresh smoked fish, turning it into something rich, creamy, and perfect for sharing.
Made with smoked marlin, salmon, or tuna, this dip delivers a savory depth that pairs beautifully with its creamy base and bright, fresh accents. The fish is gently flaked and folded into a mixture of cream cheese and sour cream, creating a smooth, satisfying texture in every bite.
This is a hot smoked fish dip, baked until warm and bubbly in a Staub casserole dish for a comforting, crowd-pleasing appetizer. If you prefer, it can also be served cold straight from the fridge for a lighter, spreadable option—just as delicious in its own way.
Thai sweet chili sauce adds a touch of sweetness and subtle heat, while fresh cilantro and lemon juice bring brightness and balance. Finished with toppings like lemon zest, tobiko, scallions, or microgreens, it’s as visually appealing as it is flavorful.
Serve it with crispy sweet potato or taro chips for the perfect contrast, and you’ve got an easy appetizer that’s ideal for entertaining. Enjoy any time you have leftover smoked fish on hand.
Notes & Tips
- Smoked marlin will give you the most authentic Maui flavor, but smoked salmon is the easiest substitute and works beautifully.
- If you like a little heat, add a dash of sriracha or red pepper flakes.
- For a more spreadable (less baked) version, you can skip the oven and serve it chilled—some Hawaiian spots do both styles.
This Smoked Seafood Dip brings a taste of the islands right to your table. It’s easy to prepare, endlessly adaptable, and guaranteed to disappear quickly!
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Chef Tips with Jason Hill | CookingSessions.com
Smoked Fish Dip
Ingredients
Method
- Preheat oven to 375°F.
- In a mixing bowl, combine cream cheese and sour cream until smooth.
- Stir in Thai sweet chili sauce, lemon juice, cilantro, green onions, and lemon zest.
- Gently fold in the smoked fish, keeping some texture (don’t overmix).
- Transfer to a small baking dish and smooth the top.
- Bake for 15–20 minutes, until heated through and slightly bubbly.
- Remove from oven and top with lemon zest, tobiko, and additional scallions or microgreens.
- Serve warm with sweet potato or taro chips.
