Recipe: City Fish Market’s Heavenly Smoked Fish Dip

Deconstructing the Dish: City Fish Market’s Heavenly Smoked Fish Dip

This recipe comes from our “Deconstructing the Dish” feature in our July/August 2017 issue. For more content like this, subscribe to the magazine.

SMOKED FISH DIP

by Chef Anthony Hoff of City Fish Market

• 1 pound smoked trout
• 1 1/2 cups mayonnaise
• 12 oz. cream cheese
• 1 lemon, juiced
• 1/2 cup red onion, diced
• 1 tablespoon horseradish
• 1 tablespoon dill, chopped
• 1 tablespoon chives, chopped
• 1 tablespoon parsley, chopped
• 1 pinch Old Bay seafood seasoning
• 1 teaspoon Tabasco sauce

Whip cream cheese and mayonnaise until soft and fluffy. Pulse in the trout. Place in a mixing bowl and fold in the rest of the ingredients.