American · Lunch
North Florida smoked mullet dip
North Florida smoked mullet dip built from hand-flaked smoked mullet folded into mayonnaise, cream cheese and sour cream with scallion, celery, horseradish, hot sauce and lemon juice. Served chilled with saltine crackers, this coastal fish-camp spread carries smoky, tangy, briny flavour in every bite, no cooking required beyond the smoking itself.
$4
15 minsPrep
0 minsCook
15 minsTotal
EasyLevel
Nutrition per serving
419Calories
20.2gProtein
32.4gFat
13.8gCarbs
2.2gSugar
1gFiber
1012mgSodium
108mgChol
12.9gSat Fat
378mgPotassium
109mgCalcium
1.4mgIron
2.9mcgVitamin B12
5.1mgVitamin C
gluten-free
low-carb
low-calorie
herb-salt
all-time-classics
quick-lunch
gluten-free
low-calorie
Instructions
1
Prep
Flake the smoked mullet onto a cutting board with a fork, checking carefully by hand for any remaining pin bones or skin. Finely dice the celery and thinly slice the scallion.
2
Build
In a small mixing bowl, mash the cream cheese with a fork until smooth, then stir in the mayonnaise and sour cream until fully blended.
3
Fold
Add the flaked mullet, celery, scallion, horseradish, hot sauce, lemon juice, black pepper and salt. Fold gently until evenly distributed but still in visible flakes.
4
Chill
Refrigerate 30 minutes until the dip is cold and firm enough to hold its shape on a cracker.
5
Plate
Spoon the chilled dip into a small serving dish and arrange the saltine crackers alongside for scooping.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz314g smoked mullet, skin and bones removed, flaked
- 4 tbsp4 tbsp mayonnaise
- 3 oz86g cream cheese, softened
- 2 tbsp2 tbsp sour cream
- 4 tbsp4 tbsp celery
- 2 tbsp2 tbsp scallion
- 2 tsp2 tsp prepared horseradish
- 1 tsp1 tsp hot sauce
- 2 tsp2 tsp lemon juice
- 2 pinch2 pinch black pepper
- 2 pinch2 pinch salt
- 1212 saltine crackers, for serving
