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Smoked Fish Dip

This recipe is perfect for entertaining a crowd. Just dip and go! Make it ahead of time or prep it right on your boat.


2 Lbs. Cod Fillet
1 Cup Mayonnaise
1/2 Cup Boursin Chesse
1/2 Cup Cream Cheese, softened
1/2 Cup Yellow Onion, small diced, sauteed
1/4 Cup Chives, chopped
1/4 Cup Parsley, chopped
1 Tbsp. Thyme, chopped
1 Tbsp. Lemon Juice
1 Tbsp. Hot Sauce
1 Tsp. Liquid Smoke
Pinch of Kosher salt
Pinch of Ground Black Pepper


Season cod with salt, pepper, oil, liquid smoke, and bake until fully cooked at 300 degrees in a preheated oven. Cool fish and shred with gloved hands, removing any skin or bone. In mixer with paddle attachment, add remaining ingredients and puree until smooth. Add additional mayonnaise to desired consistency. Eat right away or chill and store in airtight container in refrigerator. 


Recipe Courtesy of Chef Paul Tison at South Seas Island Resort