Super Bowl Smoked Fish Dip

If you ask me, Sundays in February are a great time to go fishing. Especially the second (was first) Sunday, and that is because there’s something called the “Big Game” that draws many, if not all, amateur anglers off the water. This leaves all of those overfished tailwaters a little less crowded, and some of the perfect ice fishing lakes without a tent in sight. If you’d like to go fishing, please do, but if you’re like me and get drawn off the water by the game, that’s ok. I tend to hang out at the table with buffalo wings, wild game chili, pizza, and dips unless my team is on the screen. Historically, my go-to would be a buffalo chicken dip, but after some recent tinkering in the kitchen, I found a great substitute—smoked fish. As the avid fisherman I am, I figured I could tap into my culinary side and make some spicy smoked fish dip. This recipe will surely have any Super Bowl party drooling, borrowing inspiration from buffalo chicken dip and bursting with flavor. For a quick and easy last-minute recipe, follow along below: 

Ingredients:

Brine:

• 4 cups water
• 1/4 cup brown sugar
• 1/4 cup salt
• 2–5 cloves crushed garlic
• 1 tsp chili powder
• 1 tsp red pepper flakes
• 1 tsp smoked paprika (sweet or hot)
• 2 pinches black pepper
• 2 Dried bay leaves
• 1 serrano pepper (lightly scored or sliced to release flavor)
  (Optional: Add any other spices, herbs, or chilies to taste.)

Dip:

• 1 cup cream cheese
• 1/3 cup sour cream
• 1–2 tbsp hot sauce (e.g., Frank’s Red Hot or any vinegar-based hot sauce)
• 1 cup smoked fish (deboned and flaked)
• 1–2 tbsp roasted, minced Fresno peppers
• 3 tbsp minced shallot
• Fresh dill or parsley for garnish

Instructions:

Brining the Fish

1. Heat water, salt, and brown sugar in a pot. Stir until dissolved.
2. Remove from heat and add garlic, spices, and serrano pepper. Let cool in the fridge until room temp or cold (2+ hours).
3. Submerge fish in the brine and refrigerate for 3–6 hours. I used stocked trout, but use any fish you’d like. (For longer brining, reduce salt and sugar by half)
4. Rinse fish under cool water to remove any of the brine, pat dry, and refrigerate for 1–3 hours to form a pellicle. Place the fish on a wire rack to let the air surround the fish. If you don’t have a wire rack, parchment paper, paper towels, or just a plate will do, but make sure the skin is exposed to the air. Short on time? This step is definitely one you can skip, but for the best results, letting a pellicle form is best.

Smoking the fish

1. Preheat smoker to ~185°F (85°C).
2. Smoke fish until the internal temperature reaches 145°F (63°C) and the meat flakes easily.
3. Roast Fresno chilies in the smoker for ~35 minutes. Once charred, peel off the skin. Placing the peppers in a plastic bag for 5 minutes to steam can help the skin come off easier.
4. Remove fish skin and bones, then shred the meat to your desired size.

Making the Dip

1. Mix together the cream cheese, sour cream, hot sauce, and shallot in a bowl
2. Fold in the smoked fish and incorporate it fully
3. Lastly, add in the peppers to the dip until the spice is to your liking. I recommend 2 tablespoons, but I prefer mine on the hot side. 

Serving

1. Warm the dip in a 350°F (175°C) oven for ~10 minutes in a cast iron skillet or other oven-proof dish
2. Serve with pita chips, a warm crusty baguette, trout skin, or some vegetables! Anything with some good texture works best. Enjoy!

For other Super Bowl-worthy recipes, check out these below:

The Only Battered Fish Recipe You Need to Know

Crispy Perch Fillets with Chili Butter: Flavor on the Fly, Vermont