Florida’s Smoked King Mackerel Fish Dip
Ingredients
1 lb. smoked king mackerel (skin removed, flaked)
8 oz. cream cheese (softened)
½ cup mayonnaise
1 tbsp. lemon juice
1 tbsp. horseradish
1 tsp Worcestershire sauce
1–2 tbsp. hot sauce (to taste)
¼ cup finely diced red onion
¼ cup diced celery
2 tbsp. fresh parsley
1 tbsp. capers (optional but great)
Salt & pepper to taste
Instructions
Flake the smoked kingfish
Break the smoked king mackerel into small flakes and remove any bones.
Mix the base
In a bowl combine:
Cream cheese
Mayonnaise
Lemon juice
Horseradish
Worcestershire sauce
Hot sauce
Add the fish
Fold in the smoked king mackerel gently.
Add crunch and flavor
Mix in:
Onion, Celery, Parsley and Capers
Season add salt and pepper to taste
Chill
Refrigerate for 1–2 hours before serving.
Serve With
Saltine crackers
Ritz crackers
Toast points
Tortilla chips
Fresh celery sticks
Captain Scott’s Tip
If the kingfish is very strong flavored, add:
Extra lemon juice
More cream cheese
A small spoon of Dijon mustard
This balances the oiliness perfectly