Appetizer: United States – Florida (Southern United States) – Florida Smoked Fish Dip

Serving Size: 6

Approximate Time

Prep 15 min

Cook 0 min

Additional 30 min

Total 45 min

Ingredients

- 1 lb (450 g) smoked mullet or smoked kingfish, skin removed and flaked (about 2 cups flaked)
- 4 oz (113 g) cream cheese, softened
- 1/2 cup (120 ml) mayonnaise
- 2 tbsp (30 ml) sour cream or plain Greek yogurt
- 2 tsp (10 ml) fresh lemon juice (about 1/2 lemon)
- 2 scallions (green onions), finely sliced
- 2 tbsp (8 g) finely chopped fresh parsley
- 1 small shallot, finely minced (about 1 tbsp / 10 g)
- 1 tsp (5 ml) Worcestershire sauce
- 1/2 tsp (2.5 g) smoked paprika
- 1/4 tsp (1 g) cayenne pepper (adjust to taste)
- 1/2 tsp (2.5 g) onion powder
- 1/4 tsp (1.5 g) freshly ground black pepper
- 3/4 tsp (4 g) kosher salt, plus more to taste
- Optional garnish: chopped chives, extra smoked paprika, lemon wedges
- For serving: crackers, toasted baguette slices, or raw vegetables (celery, cucumber, carrot)

Instructions

Short Description:
A creamy, savory dip of smoked mullet or kingfish blended with cream cheese, mayonnaise, and bright seasonings — a classic Florida starter served with crackers or crisp vegetables for dipping.

Regional Notes:
This Florida version uses locally smoked mullet or kingfish (rather than Atlantic smoked salmon or Pacific species) and balances cream cheese and mayonnaise for a rich, spreadable texture. The seasoning mix leans on citrus, hot sauce, and a touch of cayenne or paprika typical of Southern coastal Florida preparations. It is traditionally served chilled or at room temperature with crackers or raw vegetables.

1. Break the flaked smoked fish into bite-size pieces and check for any remaining bones; remove bones and larger skin pieces. Place the fish in a medium mixing bowl.  
2. In a separate bowl, beat the softened cream cheese with the mayonnaise and sour cream until smooth and fully combined.  
3. Stir in the lemon juice, Worcestershire sauce, smoked paprika, cayenne, onion powder, black pepper, and kosher salt until evenly mixed. Taste and adjust seasoning as needed.  
4. Fold the minced shallot, sliced scallions, and chopped parsley into the cream cheese mixture. Mix gently.  
5. Add the flaked smoked fish to the bowl and fold until the fish is evenly distributed but still has visible flakes — avoid overmixing to preserve texture.  
6. Transfer the dip to a serving bowl, cover, and chill in the refrigerator for at least 30 minutes to let flavors meld (up to 2 hours). The dip can also be served at room temperature for 15–20 minutes if preferred.  
7. Before serving, stir gently, adjust seasoning if necessary, and garnish with chopped chives, a dusting of smoked paprika, and lemon wedges.  
8. Serve with crackers, toasted bread slices, or an assortment of raw vegetables for dipping. Store leftovers covered in the refrigerator for up to 3 days.