The Bowerys Hot Smoked Whitefish Dip Recipes

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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

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

THE BOWERY'S HOT SMOKED WHITEFISH DIP



The Bowery's Hot Smoked Whitefish Dip image

There was a restaurant here a few years ago that used to be famous for their smoked whitefish dip...Smoked Whitefish is famous here in Traverse City and the surrounding area.

Provided by CIndytc

Categories     Spreads

Time 15m

Yield 6 serving(s)

Number Of Ingredients 5

8 ounces cream cheese, softened
4 ounces smoked whitefish, flaked and bones removed
1 teaspoon lemon juice
1/2 teaspoon roasted garlic, diced
smoked paprika

Steps:

  • Mix all ingredients. Adjust lemon juice and garlic to your taste.
  • Put in an oven-proof dish. Sprinkle paprika on top.
  • Bake at 325 degrees until warm and bubbly.
  • Serve with melba rounds or toasted baquette slices.

SMOKED WHITEFISH DIP



Smoked Whitefish Dip image

Provided by Molly Yeh

Categories     appetizer

Time 1h45m

Yield 6 servings

Number Of Ingredients 14

2 ounces cream cheese, at room temperature
1/2 cup (64 grams) mayonnaise
1/4 cup (5 grams) fresh dill, roughly chopped, plus more for garnish
3 scallions, finely chopped
Zest and juice of 1/2 lemon
1/4 small red onion, finely chopped
Kosher salt and freshly ground black pepper
14 ounces smoked whitefish, pin bones and skin removed and flaked into chunks
3/4 cup rye toast chips, crushed for topping (preferably Gardetto's)
1 tablespoon everything-bagel seasoning
Bagel Chips, recipe follows, for serving
3 tablespoons extra-virgin olive oil, plus more as needed
3 everything-seasoned or poppy seed bagels, cut lengthwise into 1/4-inch-thick whole-bagel slices
Kosher salt

Steps:

  • Place an oven rack in the middle position. Preheat the oven to 400 degrees F.
  • In a large bowl, add the cream cheese and mayonnaise and stir together until smooth. Add the dill, scallions, lemon zest, lemon juice, onion, salt and pepper and stir together until thoroughly combined. Add the fish and fold in, making sure to keep big chunks intact. Pour the dip into a 1-quart cast-iron skillet or baking dish. Top with the crushed rye toast chips and everything-bagel seasoning. Bake until golden and bubbling, 15 to 20 minutes. Garnish with dill and serve hot with Bagel Chips.
  • Place an oven rack in the middle position. Preheat the oven to 400 degrees F.
  • Drizzle the olive oil on a rimmed baking sheet. Using a pastry brush, liberally oil the baking sheet in an even layer.
  • Add the bagel slices and coat both sides with olive oil, adding more as needed. Sprinkle with salt. Bake until toasted, 10 to 12 minutes. Flip the bagels and continue to toast on the other side until golden brown and crispy, another 10 to 12 minutes. Cool on the pan (to retain a slight chew in the center), or, if you prefer a completely crisp chip, then place on a cooling rack.

SMOKED WHITEFISH DIP



Smoked Whitefish Dip image

When I was living in New Jersey, I would frequent the Jewish delis in New York City and I always had to order the whitefish dip. Now that I've moved back down south, I wanted to create my own version of the delicious dip. You can find smoked whole whitefish or fillets in the seafood department of most grocery stores.

Provided by Kardea Brown

Categories     appetizer

Time 20m

Yield 8 to 12 servings

Number Of Ingredients 12

2 pounds smoked whitefish (or use mullet, trout or mahi-mahi)
6 ounces cream cheese, softened
1/2 cup mayonnaise
1 tablespoon hot sauce
1 tablespoon chopped fresh dill, plus dill sprigs, for garnish
1 teaspoon Worcestershire sauce (about 2 dashes)
Pinch of seafood seasoning
1 green onion, cut into large pieces
1/2 stalk celery, chopped (about 1/2 cup)
Juice of 1/2 lemon (about 2 tablespoons), plus lemon slices, for garnish
Kosher salt and freshly ground black pepper
Celery sticks, carrot sticks, cucumber rounds, radishes and crackers, for serving

Steps:

  • Remove the bones from the fish and flake into large pieces. Set aside.
  • Combine the cream cheese, mayonnaise, hot sauce, dill, Worcestershire sauce, seafood seasoning, green onions, celery and lemon juice in the bowl of a food processor. Pulse until smooth. Add the fish and pulse a few times to combine. Season with salt and pepper
  • Transfer the dip to a bowl. Top with dill and lemon slices and serve with celery sticks, carrot sticks, cucumber rounds, radishes and crackers.

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