Dessert

Smoked Fish Dip with Lemon, Dill, and Smoked Paprika Recipe

ByLuna Ryder October 23, 2025October 23, 2025

Introduction

Smoked Fish Dip is a creamy, flavorful appetizer that’s perfect for entertaining or a casual snack. Made with smoked whitefish, cream cheese, and fresh herbs, it offers a delightful balance of smoky and tangy flavors.

A round white bowl filled with a creamy beige dip topped with shredded white pieces and sprinkled with red spice, decorated with two sprigs of fresh green dill in the center. The bowl sits on a wooden board surrounded by green cucumber slices on the left, a bunch of fresh dill above the cucumber, square golden crackers behind the bowl, and some ridged orange chips on the bottom right. The scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 oz smoked whitefish (or smoked fish of choice)
¼ cup mayonnaise
8 oz whipped cream cheese (at room temperature)
½ tsp Worcestershire sauce
½ tsp smoked paprika
1 tbsp fresh lemon juice
1 tsp lemon zest
3 tbsp red onion (finely chopped)
2 tbsp dill (finely chopped)

Instructions

Step 1: Remove the skin and bones from the smoked fish, ensuring only the tender flesh remains.
Step 2: In a food processor, combine the cream cheese, mayonnaise, lemon juice, lemon zest, Worcestershire sauce, and smoked paprika. Blend until the mixture is smooth.
Step 3: Add the smoked fish, finely chopped red onion, and chopped dill to the food processor. Pulse gently to combine. For a chunkier texture, pulse less; for a smoother dip, pulse more.
Step 4: Transfer the dip to a serving bowl. Garnish with a sprinkle of smoked paprika and additional dill fronds.
Step 5: Serve with fresh vegetables, crackers, or toasted baguette slices.

Tips & Variations

For extra smoky flavor, use smoked paprika as a garnish and include a dash in the dip mixture.
Substitute smoked salmon or trout for the whitefish for a different twist.
If you prefer a lighter dip, reduce the cream cheese and increase mayonnaise slightly.
Add a small amount of horseradish for a subtle spicy kick.

Storage

Store the smoked fish dip in an airtight container in the refrigerator for up to 3 days. Before serving leftovers, let the dip sit at room temperature for 10–15 minutes and stir gently to restore creaminess.

How to Serve

A round white bowl filled with creamy dip topped with shredded white pieces and sprinkled with red spice, garnished with two sprigs of fresh dill placed in the center, sitting on a round wooden board. Around the bowl, there are several square, light brown crackers with black sesame seeds on top, bright green cucumber slices arranged in overlapping layers, fresh green dill sprigs, and some golden-brown, crispy chips. The whole setup is on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dip ahead of time?

Yes, the dip can be prepared a day in advance. Storing it overnight allows the flavors to meld nicely, but be sure to keep it refrigerated until ready to serve.

What should I serve with smoked fish dip?

This dip pairs well with crunchy vegetables like celery and carrots, a variety of crackers, or toasted baguette slices for easy scooping and added texture.