Smoked fish is a favorite of mine. I use it in many dishes because it is so rich and salty, it has the ability to make almost anything taste rich as well. When you add smoked fish to something rich and creamy, it becomes over the top! 
Smoked fish dip can be made in a variety of ways. The first smoked fish dip I ever tried was made with smoked mackerel and was heavy with smoke and salt, and light in other flavors. The second was a smoked salmon dip, made bright and fresh with chopped green scallions.
When making my dip, I tried to focus both on fresh and salty. Worcestershire sauce and garlic help to deepen the flavors, while lemon juice and fresh parsley keep it fresh and bright. We prefered this recipe with smoked trout, but trout or salmon will do. Enjoy!
- 5 oz smoked trout or salmon, chopped (about 1 cup)
- 3 oz cream cheese * See note
- 3 TBS olive oil mayonnaise
- 1 TBS lemon juice
- ½ tsp worcestershire sauce
- ¼ tsp garlic granules
- 2 fresh parsley sprigs, minced
- 3 slices toasted sourdough bread, cut into points, for serving
- Combine fish through parsley in a medium bowl. Stir until well combined.
- Serve with toast points.
