Smoked Fish Appetizer Recipes

SMOKED FISH DIP

Smoked Fish Dip image

This recipe for smoked fish dip is world class, puts most others to shame, and is served in several prominent restaurants on the gulf coast of Florida. We used smoked whitefish, well boned, but any other smoked fish should work. Serve with crackers, lemon or lime wedges, and capers.

Provided by KPERKINS100

Categories Appetizers and Snacks Seafood

Time 15m

Yield 16

Number Of Ingredients 8

Ingredients

2 cups flaked smoked whitefish
2 tablespoons fat-free mayonnaise
4 tablespoons fat-free sour cream
1 pinch Old Bay (tm) Seasoning
4 drops hot pepper sauce, or to taste
3 drops Worcestershire sauce, or to taste
3 drops liquid smoke flavoring
cracked black pepper to taste

Steps:

Place whitefish, mayonnaise, and sour cream in the bowl of a food processor. Season with Old Bay ™ seasoning, hot pepper sauce, Worcestershire sauce, liquid smoke, and cracked black pepper. Blend all ingredients until consistency reaches a spread.

Nutrition Facts : Calories 24.7 calories, Carbohydrate 1 g, Cholesterol 6.2 mg, Fat 0.3 g, Protein 4.2 g, SaturatedFat 0.1 g, Sodium 202 mg, Sugar 0.6 g

SMOKED FISH PLATTER

Smoked Fish Platter image

Elegant whitefish salad is presented in its skin, nestled beside delicious smoked salmon and garnished with olives, lemon, and dill. Don't be overwhelmed by its lovely appearance: Using store-bought smoked fish allows you a little more time to spend on the presentation.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Number Of Ingredients 16

Ingredients

1 whole smoked whitefish (1 1/2 pounds), with head and tail
2 stalks celery, finely chopped
1/2 small white onion
1/4 cup mayonnaise
Romaine lettuce leaves, for garnish
1/2 pound smoked sable, thinly sliced
1/2 pound smoked Gaspe nova, thinly sliced
1/2 pound hot smoked salmon, thinly sliced
1/2 pound smoked wild Baltic salmon, thinly sliced
Salmon roe, for garnish
Caperberries, for garnish
Variety of olives, such as black, green and Kalamata, for garnish
Lemon slices, for garnish
Fresh dill and parsley sprigs, for garnish
Variety of breads, such as bagels, black bread and rye bread
Variety of cream cheeses, such as Caviar Cream Cheese, plain cream cheese, chive cream cheese

Steps:

Remove flesh from fish, leaving skin in one piece, reserving skin. Discard bones. Coarsely chop flesh (you should have about 4 cups). Transfer to a medium bowl. Add celery, onion, and mayonnaise. Mix gently to combine.
Line a large platter with lettuce. Open reserved skin and place on platter, scale-side down. Mound salad onto one half of skin, using the skin as a template. Fold the remaining half of skin over salad, and gently press to form salad into the shape of the fish. Using scissors, cut top half of skin off, and discard. Using the edge of a spatula, gently score the salad to resemble the bones of the fish.
Arrange the smoked fish around the whitefish salad. Garnish with salmon roe, caperberries, olives, lemon slices, and herbs. Serve with bread and cream cheese, on the side.

EASY MEXICAN SMOKED FISH APPETIZER OR ENTREE

Easy Mexican Smoked Fish Appetizer or Entree image

Make and share this Easy Mexican Smoked Fish Appetizer or Entree recipe from Food.com.

Provided by Mexi-Rosie

Categories Mexican

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 5

Ingredients

1 lb cooked smoked fish fillet, shredded (such as mackarel or salmon)
2/3 cup canned corn niblet, drained
1 cup avocado, diced (hass)
2 tablespoons mayonnaise
chipotle chili sauce or 1 teaspoon canned jalapeno juice

Steps:

Mix everything and refrigerate.

Nutrition Facts : Calories 233.4, Fat 9.3, SaturatedFat 1.5, Cholesterol 39.4, Sodium 1299.8, Carbohydrate 10, Fiber 3.1, Sugar 1.4, Protein 28.1

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