Smoked Fish Dip is a staple in my Treasure Coast kitchen, a Floridian favorite appetizer or snack. I like it on Townhouse Pita Crackers with Sea Salt – my husband prefers Triscuits.
This is a spicy dip and the amounts of seasonings are a starting point, I usually add more and let the flavors blend for at least 8 hours in the fridge. I don’t eat salt, so it will probably need some for everyone else.
Treasure Coast Style Smoked Fish Dip
4 ounces smoked Mahi Mahi
2 1/2 Tablespoons mayonnaise
1/2 teaspoon Old Bay Seasoning
1/2 teaspoon smoked paprika (I use Badia)
dash garlic powder
dash celery seed
juice of 1/2 large lemon
1 teaspoon apple cider vinegar
2 heaping teaspoons chopped jalapenos (I use Mt Olive)
Using a food processor, add fish to the bowl and pulse until it breaks into even small pieces, add Old Bay, smoked…
View original post 105 more words