Ingredients:
1 pound smoked bluefish, flaked (removing the dark meat along the skin is optional)
8 oz cream cheese
8 oz sour cream
1 lemon, zested & juiced
½ cup shallot, minced
2 tsp salt
½ tsp celery seed
½ tsp white pepper
¼ tsp garlic powder
1 tbsp fresh dill, minced
Directions:
Combine all ingredients and mix with a wooden spoon, or use a stand mixer with a paddle attachment on the lowest speed setting. I use a stand mixer, it’s a lot easier than mixing by hand if you want a smooth to semi-smooth texture.
The more you mix the dip the smoother it will be, but it will lack any texture. I prefer my bluefish dip with a moderate amount of texture, some bit of fish flakes still visible, but smooth enough to easily spread.
Add additional sour cream or cream cheese if you want it thinner and more “dippy”.
