Smoked Fish Dip

Ingredients:

2 lbs fresh fish (cod, haddock, grouper or your favorite white flaky fish)
Extra virgin olive oil
1 TBSP Liquid Smoke
1 cup good mayo (like Hellman’s or Dukes)
1 package of Boursin cheese
8 oz cream cheese (I use 1/3 less fat)
1/2 cup chopped sweet onion (I use Vidalia)
1/4 cup chopped fresh chives
1/4 cup chopped fresh parsley
1 TBSP chopped fresh thyme
1 TBSP hot sauce (I use tabasco)
Freshly ground pepper and sea salt to taste

Directions:

Season fish with salt, pepper and drizzle some olive oil over. Then drizzle the tablespoon or so of Liquid Smoke all over the fish.
Bake at 300 degrees until fully cooked and flaky (~ 20-25 minutes or so).
Cool fish and shred with your hands (making sure there are no bones or skin).
Add fish to a food processor with all remaining ingredients and puree until fairly smooth (or use a hand mixer). Add additional mayo if needed to get a spreadable consistency.
Serve with chips, crackers and/or fresh raw veggies. I also like to top each serving with a bit of hot sauce!

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Photos:

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Season fish with salt, pepper and drizzle some olive oil over. Then drizzle the tablespoon or so of Liquid Smoke all over the fish.

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Bake at 300 degrees until fully cooked and flaky (~ 20-25 minutes or so). Cool fish and shred with your hands (making sure there are no bones or skin).

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Add fish to a food processor with all remaining ingredients and puree until fairly smooth (or use a hand mixer). Add additional mayo if needed to get a spreadable consistency.

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