Best 3 Mackerel Dip Recipes

Indulge in the delectable flavors of mackerel dip, a delightful spread that tantalizes your taste buds with its perfect balance of smokiness, creaminess, and tangy zest. This versatile dip is a culinary delight, whether served as an appetizer, slathered on sandwiches, or paired with fresh vegetables. Discover a trio of mackerel dip recipes that cater to your culinary preferences. Dive into the classic mackerel dip, an iconic recipe that captures the essence of this dish with its blend of smoked mackerel, cream cheese, and tangy lemon juice. For a creamy and indulgent variation, try the creamy mackerel dip, where mascarpone cheese adds a luxurious touch, while horseradish and capers introduce a touch of piquancy. If you prefer a zesty and herbaceous dip, the mackerel and herb dip is a must-try, where fresh herbs like parsley, chives, and dill dance harmoniously with the mackerel, creating a symphony of flavors. Prepare to embark on a culinary journey with these mackerel dip recipes, each offering a unique taste experience that will leave you craving more.

Here are our top 3 tried and tested recipes!

MACKEREL DIP

Mackerel Dip image

Savory and spicy, this mayo-based dip is made with canned mackerel.

Provided by CRAFTYGAL63

Categories Appetizers and Snacks Seafood

Time 2h15m

Yield 12

Number Of Ingredients 6

Ingredients

1 (15 ounce) can mackerel, drained and rinsed
1 small onion, finely diced
¼ cup tomato-based hot pepper sauce
2 teaspoons salt, or to taste
1 teaspoon ground black pepper, or to taste
1 cup mayonnaise

Steps:

Remove skin and bones from fish. In a medium bowl, mix fish with onion and hot pepper sauce with a fork, breaking fish into small pieces. Mix in mayonnaise. Season to taste with salt and pepper. Cover, and refrigerate for 2 hours.

Nutrition Facts : Calories 187.3 calories, Carbohydrate 2.6 g, Cholesterol 30.7 mg, Fat 16.5 g, Fiber 0.2 g, Protein 7.4 g, SaturatedFat 2.7 g, Sodium 682.1 mg, Sugar 1.1 g

SMOKED SPANISH MACKEREL DIP

Smoked Spanish Mackerel Dip image

A friend catches Spanish mackerel in South Florida and fillets it for us. He delivers it, and we spend the day smoking 10 pounds of fish. We vacuum pack what we don't need and freeze it for later. It keeps very well for months in a freezer. How long? We don't know, because we make this so often! Can't find smoked mackerel? There are YouTube videos to smoke your own! Serve with an assortment of crackers, toasts, celery, and carrots immediately.

Provided by Lorimccar

Categories Appetizers and Snacks Seafood

Time 1h15m

Yield 8

Number Of Ingredients 9

Ingredients

3 smoked Spanish mackerel fillets, skin and bones removed
1 cup olive oil mayonnaise (such as Hellman's®)
¼ cup ketchup
1 chipotle pepper in adobo sauce, liquid reserved
½ red onion, coarsely chopped
1 ½ tablespoons cilantro paste
1 small lemon, juiced
2 teaspoons fine sea salt (such as Alessi®)
1 teaspoon ground black pepper

Steps:

Place mackerel, mayonnaise, ketchup, chipotle pepper with 1 teaspoon adobo sauce, onion, cilantro paste, lemon juice, sea salt, and pepper into a food processor and process until thoroughly combined.
Transfer mixture to a plastic container with a lid and refrigerate until thoroughly chilled, 1 to 2 hours. Serve.

Nutrition Facts : Calories 304.4 calories, Carbohydrate 4.7 g, Cholesterol 57.8 mg, Fat 23.5 g, Fiber 0.8 g, Protein 15.6 g, SaturatedFat 2.7 g, Sodium 870.1 mg, Sugar 2.7 g

SMOKED MACKEREL AND CREAM CHEESE DIP

Smoked Mackerel and Cream Cheese Dip image

Make and share this Smoked Mackerel and Cream Cheese Dip recipe from Food.com.

Provided by robd16

Categories Very Low Carbs

Time 4m

Yield 4 serving(s)

Number Of Ingredients 4

Ingredients

1 (8 ounce) package cream cheese
200 g cooked boneless smoked mackerel (approx)
squeeze lemon juice
black pepper

Steps:

Flake the fish into a bowl, mash in the cream cheese, add a good squeeze of lemon and plenty of black pepper.
Refrigerate until ready to serve.
Bloody Lovely!

Tips:

Choose the freshest mackerel possible. Fresh mackerel will have a firm texture and a mild, briny flavor. Avoid mackerel that is soft or has a strong fishy odor.
Remove the skin and bones from the mackerel before cooking. This will make the dip easier to eat and will help to prevent the bones from getting stuck in your teeth.
Cook the mackerel until it is just cooked through. Overcooked mackerel will be tough and dry. You can check to see if the mackerel is cooked through by inserting a fork into the thickest part of the fish. If the fork comes out easily, the fish is cooked.
Let the mackerel cool slightly before flaking it. This will help to prevent the fish from breaking up too much.
Use a food processor or blender to puree the mackerel. This will help to create a smooth and creamy dip.
Season the dip to taste. You can add salt, pepper,レモン汁, herbs, or other spices to taste.
Serve the dip with crackers, vegetables, or bread. You can also use the dip as a sandwich spread or as a topping for baked potatoes.

Conclusion:

Mackerel dip is a delicious and versatile dish that can be served as an appetizer, snack, or main course. It is a great way to use up leftover mackerel, and it is also a good source of protein and omega-3 fatty acids. If you are looking for a new and exciting way to enjoy mackerel, give this dip a try!