Smoked Fish Dip
Servings: 4
Cost: $25
Made with smoked marlin, salmon, or tuna, this Hawaiian smoked fish 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.
Print Recipe
Ingredients
- 8 oz flaked smoked fish marlin, salmon, or tuna, flaked
- 8 oz cream cheese softened
- ½ cup sour cream
- ¼ cup Thai sweet chili sauce
- 2 tbsp fresh lemon juice
- 2 tbsp chopped fresh cilantro
- 1-2 green onions finely sliced (plus more for garnish)
- ½ tsp lemon zest plus more for garnish
- 1-2 tbsp mayonnaise optional for extra creaminess
Toppings
- Lemon zest to taste
- 1 tbsp Tobiko
- Sliced scallions or microgreens
To Serve
- 1 bag Sweet Potato or Taro Chips
Instructions
- 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.