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Smoked whitefish dip is such a delicious tradition, especially here in Michigan. Try my easy, best-in-class recipe with just four ingredients.
Michiganโs Smoked Whitefish Dip
Everyone has their own take on whitefish dip. Itโs like Lebanese seven-spice mix: which seven depends on whoโs doing the mixing! And for the record, itโs not always seven. I grew up on three (salt+pepper+cinnamon).ย
Here in the great lakes state of Michigan, where whitefish dinners reign supreme (and lunches too โ I ate the finest whitefish sandwich of my life not far north of Traverse City), we do find lots of other ways to eat the abundance of the tender fish that comes from our cold waters.
Like all of the best flavors of summer that come from smoke and char, whitefish tastes of the outdoors, of lake and bonfire. Its flavor allows us to access that summer state of mind all year long. The one project in culinary school that left me intrigued, yet somewhat woozy, was my first time hot and cold smoking. I tended the wood and fire and meats and fish, and by the time I was through, I vowed Iโd never eat smoked anything ever again.
A little time and distance got me back on track, at least enough to embrace smoked whitefish dip when I headed back to Michigan. Since those years ago, Iโve been purchasing, test-testing, and recipe testing what seems to me to be every version of the dip that exists. I went straight to the smoked whitefish source at our local haven. Iโve landed on a smoked whitefish dip recipe that we canโt get enough of, with an excellent balance of the smokey fish and creaminess that is a hallmark of our Up North favorite.
Smoked Whitefish Dip Ingredients
Smoked whitefish meat (from one large hunk), or other smoked fish
Cream cheese, avoid the spreads and go for block, at room temperature
1 ยฝ cups labneh or greek yogurt. Mayonnaise or sour cream suitable alternatives but wonโt give you quite the same flavor.
Green onion
Kosher salt
How to Make Smoked Whitefish Dip
Step 1. Remove the skin from the whitefish filets and flake the meat into small pieces, using your fingers and a fork, taking care to remove any pin bones and tough edges. Flaking the fish finely is key, so take your time.
Step 2. In a large bowl, stir the cream cheese until smooth. Add the labneh and stir until the mixture is smooth, using a whisk if needed. Stir in the smoked whitefish and green onions, taste, and season with a pinch of salt. Serve the dip with vegetables and crackers.
Quick Tips
- Leave the finished whitefish dip covered in the fridge for a couple hours before serving to develop even deeper great flavor.
- Whitefish dip is so easy to adapt, you can add all kinds of different spices and flavors. Some of my favorite variations include lemon juice, sour cream, fresh dill, black pepper, sweet onions, worcestershire sauce, old bay, lemon zest, and fresh garlic.
- This great recipe also makes a perfect appetizer as a tasty dip, but it also can be served as a whitefish salad โ just leave the pieces of fish in bigger chunks instead of flaked.
- You can use the bowl of a food processor to combine all of the ingredients, but the whitefish will become quite pulverized. Itโs best to stir the fish and onions in after mixing the other ingredients..
- Smoked fish from Lake Superior is a type of fish found at many grocery stores or fishmongers. Itโs a mild fish similar to trout, bass, or halibut. While the best fish dip is made with whitefish (Iโm partial!), any smoked fish will work here as a substitute, such as smoked salmon.
What Goes Well with Smoked Whitefish Dip?
Smoked Whitefish Dip is delicious with crackers, raw veggies, and of course, a refreshing drink. A cold Orange Blossom Gin Fizz does the trick!
Storage
Smoked whitefish dip is best stored in an airtight container in the fridge for up to one week.
Smoked Whitefish Dip
Ingredients
- 2 cups smoked whitefish meat , (from one large hunk)
- 3 ounces block cream cheese, (not spread)
- 1 1/2 cups labneh or Greek yogurt
- 2 scallions, white and green parts, thinly sliced
- 1/4 teaspoon kosher salt
Instructions
- Remove the skin from the fish and flake the meat into small shreds using your fingers and a fork, taking care to remove any pin bones and tough edges. Flaking the fish finely is key, so take your time.
- In a medium bowl, stir the cream cheese until it is smooth. Add the labneh and stir until the mixture is smooth, using a whisk if needed. Stir in the smoked whitefish and scallions, taste, and season with a pinch of salt. Serve the dip with vegetables and crackers.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I am a Michigan native & have lived in Alanson (between Petoskey & Indian River) for the last 24 yrs. My in-laws are from Mackinaw City & I always thought their white fish dip was the best until I tried yours. The Greek yogurt gives it a much creamier texture. I stopped buying it from certain stores around here as they are adding ingredients that I no longer consume. I stick to home made now. Thank you for your recipe.
Thanks so much, this is so great!
Thank you so much for this recipe. I get the smoked whitefish dip at Cross fisheries and Toski Sands market. This recipe is even better! Your recipe is way healthier too. The last time I looked at the ingredients from them, they have now added ingredients that I will not consume. I’ve made your recipe several times and am making it tomorrow before we go up north. I’m bringing my own.
I’m so happy to hear this Carol…I do love this recipe above all others!! So delicious. Have a wonderful time north!
Our current favorite whitefish pate’ is from the IGA in Harbor Springs, but I am determined to make one just as good myself. Looking forward to trying your recipe.
Anne thank you, IGA makes a good one! Hope you enjoy this one too, we sure do!
Hi Maureen, not sure if you are still monitoring this blog but I was wondering if you knew whether or not the whitefish you are referencing above for the dips is hot or cold smoked? And what is the essential difference?
Thanks!
Hi Tim! Thanks for your question. This whitefish is hot smoked. The main difference between hot- and cold-smoked fish is in the smoke flavor. You’ll get a stronger smoke flavor with hot-smoked!
How long does smoke white fish last? I bought a whole (1.5 pound} white fish from Gustofson’s in Brevort a couple days ago. I was wondering if it would keep for two weeks when I am entertaining a group .
Hi Janet–wonderful, a whole smoked fish! I’d suggest calling Gustofson’s and asking what they think, so you’ll get an absolutely clear sense for it. My thought is the smoked fish lasts about a week….
Living in NH, but growing up in MI and spending so many summers in Petoskey/HS, I get a hankering for smoked whitefish spread every year around the 4th of July. I usually get it at Toski Sands, but is the only addition to theirs is the capers? I can handle that!! Now, to see if finding smoked whitefish is possible here…
Mackinac Fish Company is not even 3 blocks from my house; I get fresh whitefish from there almost every weekend with an occasional piece of smoked fish and of course a container of fish dip! Fresh whitefish and fish dip is the best part of a UP summer.
Maureen, I’m a Charlevoix native and your pictures of John Cross made me tear up! I don’t live there currentlyโI’m nearly as far west as you can get from thereโand reading this post made all the memories of waiting while my mom picked up whitefish every single week flood back. We had the whitefish patรฉ at every party my parents threw while I was growing up. I can’t wait to make your smoked whitefish dip the next time I’m visiting, and I’m looking forward to devouring the rest of your blog! Hope the summer is as glorious as ever Up North this year!
Laura, thanks so much–I love hearing from people from around here, and I’m glad to hear you’ll be visiting and making smoked whitefish dip, hopefully soon….
Nice Job! I enjoy your blog. Nice to see a true culinarian writing about the great food traditions of Northern Michigan!
How kind! Thanks so very much, and welcome!
Fun post—–and I love smoked fish. Living in the Pacific NW, of course our smoked fish is generally salmon. I would love to taste this smoked fish.
John Cross Fish Market!
Brings back memories of riding with Grandpa Spaniolo from cottage up to Charlevoix to pick up fresh fish, never leaving without a container of whitefish dip!
We’ll be at the cottage in July and can’t wait for fresh whitefish!
Great memories Stacy…enjoy every minute of your visit!
We have our favorites too! Amical in
Traverse City and a small grocery
Store (maybe an iga??) Next to
Bakery of the 3 o’clock baguette.
Very nice. Have u ever thought of
adding capers? We love em in there.
That’s Toski Sands, and theirs is yummy too!! Capers are great, thank you!
This sounds just incredible. I love smoked fish, and I could make an entire dinner out of this!
Seriously Sue, so hard to stop eating it!
I am definitely going to try this one! I know exactly what you mean about everyone having a favorite. We get some as soon as we cross the bridge (Mackinac Fish Company) but the gas station/general store in Brevort (Gustafson’s) sells their own version. Friends like one but not the other … you know what I’m talking about ๐ We stopped taking any to parties just to avoid taking the wrong one! Next time I’ll just make this!!
Enjoy your summer, Maureen!
You know smoked fish dip well!! Happy summer to you too!
I grew up on bagels, cream cheese, lox and smoked whitefish every Saturday night. Smoked sable was seved on special occasions. Whitefish salad, as we called it, was another delicacy that we had at every family brunch celebration, so happy I have a recipe for it now.
Adele, whitefish salad–how great. Your bagels and lox sound soooo goooood….thanks for sharing….
Here in lower Westchester county, NY we have a beautiful reservoir, Kensico Reservoir, that supplies drinking water to NYC. We are allowed to fish the Reservoir, but only in a rowing boat, and only after passing a security check. In this huge Reservoir are some of the largest Lake Trout and Brown Trout you can imagine–10 pound fish are quite common. I bring them home (3 allowed daily) and cure them for 4 hours under a blanket of brown sugar and kosher salt, then smoke the “planks” over alder wood on the grill. The smell, the taste are both stunning! Loved your article and the photos.
Oh my gosh Geoff, thanks for sharing that–your smoked trout sounds divine, absolutely divine!! I can smell and taste it from here!!
Yes! Salt, pepper, cinnamon–grew up on that and that is how I cook!!!
I LOVE today’s blog/posts!!!! You do such a WONDERFUL โฆ Colorful job!!! I just LOVE reading themโฆ I don’t comment very often, and I shouldโฆ Because, I LOVE them! ๐ Hope all is well with youโฆ Busy Busy Busy for the 28th? We must CHAT SOON!!!! I want to hear about your trips & all the good things going onโฆ ๐ I can’t wait til you POST this one on Facebook!!!! I’m going to “share” if that’s okay!!!! ๐ xoxo’sโฆ.. ๐
So good to hear your voice here Allison, and thank you so much!! Can’t wait to see you and I’d love for you to share this, with my thanks!! Soon soon! xoxo.
Here here!