Smoked Bluefish Dip

The guys’ fishing trip turned into the perfect appetizer. Freshly caught bluefish, smoked to perfection by my dad and Poppop on the Big Green Egg, became the base for this creamy, smoky dip. It’s rich from cream cheese and mayo, brightened by lemon, and rounded out with a little crunch from pickles and shallots. There’s a touch of heat from smoked paprika and white pepper—just enough to keep everyone coming back for more.

You can absolutely use pre-smoked bluefish from your favorite local fish market, or smoke it yourself if you’ve got fresh fillets and a smoker or grill set up for indirect heat (directions below). Either way, it makes an incredible dip for summer gatherings.

Pair it with Nantucket Crisps Cocktail Sauce Chips or simple crackers, and you’re golden. These chips have been the talk of the town in Martha’s Vineyard lately, and after trying them with the dip, we totally get the hype. Highly recommend!

Ingredients

• 1 lb smoked bluefish (skin and bones removed, flaked)

• 8 oz cream cheese, softened

• ½ cup mayonnaise

• ½ cup shallot, finely chopped

• ½ cup pickles, finely chopped

• 1 tsp Worcestershire sauce

• 2 tsp smoked paprika, plus a dash for garnish

• ½ tsp white pepper

• ½ tsp salt

• ¼ tsp garlic powder

• Juice of ½ a lemon (plus more to taste)

Directions

1. Smoke the fish:
   If using freshly caught bluefish, start by patting the fillets dry with paper towels and refrigerate uncovered for 1–2 hours to help them form a slightly tacky surface.

   Preheat your Big Green Egg to 200–225°F using indirect heat, and add apple or cherry wood for smoke.

   Place the fillets directly on the grate and smoke for 2–4 hours, or until they’re firm, moist, and reach an internal temp of 140–145°F. The fillets should be firm to the touch and have a deep brown color.

   Allow the fish to cool, then remove the skin and any excess bones. Use your hands to flake the fish finely.

2. Mix the base:
   In a mixing bowl, beat together the cream cheese, mayo, Worcestershire sauce, and lemon juice until smooth.

3. Add seasonings:
   Stir in the smoked paprika, white pepper, salt, and garlic powder.

4. Fold in fish:
   Gently fold in the smoked bluefish until evenly combined. Taste and adjust seasoning or lemon juice as needed.

5. Chill & serve:
   Cover and refrigerate for at least 30 minutes. Garnish with a dash of smoked paprika before serving.