Smoked Fish Dip Recipe Kingfish

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WebHere is the recipe for the smoked mullet fish dip: 2 8-ounce package light cream cheese, softened 3 tablespoons lemon juice 2 …

Estimated Reading Time: 7 mins

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WebThis smoked fish dip with cream cheese makes a great appetizer or snack idea for parties. It is rich and creamy and no one …

Rating: 4.8/5(10)
Total Time: 10 minsCategory: Appetizer, SnackCalories: 84 per serving1. Drain the kipper snacks and place the fillets into the food processor.
2. Add in the remaining ingredients and process until your dip is super smooth.
3. Serve immediately or refrigerate until needed.
4. To serve remove the dip from the fridge for at least 30 minutes before serving.

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WebInstructions. Cut the smoked salmon into rough slices, reserving some for garnish if desired. Add them to a food processor, …

Rating: 5/5(2)
Total Time: 10 minsCategory: Low Carb AppetizersCalories: 160 per serving1. Cut the smoked salmon into rough slices, reserving some for garnish if desired. Add them to a food processor, together with cream cheese and lemon juice. Process until smooth.
2. In a stand mixer, whisk some heavy cream until stiff peaks have formed. Add the salmon mixture and stir carefully to combine.
3. Test for seasoning and add salt and black pepper if necessary. Transfer the dip into a serving bowl, and garnish with the reserved strips of smoked salmon.

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WebSmoked Salmon Dip Recipe Prep Time: 5 minutes Total Time: 5 minutes The BEST smoked salmon dip recipe we’ve ever …

Rating: 4.9/5(14)
Calories: 45 per servingCategory: Appetizer, Dip1. In the bowl of a food processor, measure out the cream cheese, sour cream, lemon zest, dill, horseradish, paprika, and crushed red pepper. *Add 1/2 cup sour cream if you want your dip thick and "spread-like" or 3/4 cup sour cream if you want it more loose like a dip.
2. Cover and puree the ingredients. Then scrape the bowl with a rubber spatula.
3. Now add the smoked salmon, green onions, and capers to the food processor. Cover and pulse until the salmon is broken into small pieces and well incorporated. You can puree it smooth, or leave it a little chunky.
4. Refrigerate at least one hour before serving.

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WebIngredients 2 (8-oz.) smoked whitefish fillets, skin removed 2 celery stalks, diced (about ½ cup) ½ cup cream cheese, at room temperature ½ cup thinly sliced scallions (about 5 scallions) ¼ cup …

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WebHere’s how we did it: dry brine 6-8 ounces of fish for 3 hours in a mixture of ¼ cup kosher salt, ½ cup brown sugar and 1 tsp. black pepper in refrigerator. Rinse the fish, pat dry, and, if possible, let it rest …

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Web2 cups of smoke kingfish, flaked (be sure to remove large pieces of skin) 2 tablespoons fat free mayo 4 tablespoons fat free sour cream A couple shakes of Old Bay …

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Web2 cups smoked whitefish, about 1 lb. ¼ cup mayonnaise ¼ cup sour cream ½ teaspoon Old Bay seasoning 4 drops hot pepper sauce or to taste 2 drops Worcestershire sauce or to taste 1-3 drops liquid …

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WebDirections Place whitefish, sour cream, and mayonnaise in the bowl of a food processor; season with hot pepper sauce, Worcestershire sauce, liquid smoke, seafood seasoning, and cracked black pepper. …

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WebFlorida Style Smoked Whitefish Dip This authentic Florida style fish dip is creamy and smoky with a bit of tang and heat from fresh lemon zest, pepperoncini peppers and …

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WebWhisk together mayonnaise, cream cheese spread, lemon juice, Dijon mustard, parsley, horseradish, hot sauce, Worcestershire, and Old Bay in a medium …

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WebIngredients: 8 ounces cream cheese, softened ¼ cup sour cream 2 tablespoons mayonnaise 8 ounces smoked salmon 1 teaspoon Kosher salt freshly cracked pepper 1 tablespoon …

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Web10 Best Ways To Cook Kingfish (+ Recipe Collection) Meaty, delicate, and melt-in-your-mouth tender, these kingfish recipes are fit for royalty. From fish stew to …

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WebIngredients. 8 ounces, weight Cream Cheese Or Neufchatel Cheese. 8 ounces, weight Smoked Fish, Take The Skin Off. 1 whole Jalapeno. 2 Tablespoons Mayonnaise, More …

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WebRemove the skin from the smoked trout by sliding a sharp knife between the skin and the fish. Discard the skin. Break apart the trout into rough pieces. Set aside. …

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Webdirections. Flake the fish into a bowl, mash in the cream cheese, add a good squeeze of lemon and plenty of black pepper. Refrigerate until ready to serve. Bloody Lovely!

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