Food Recipes Appetizers Smoked Bluefish Spread Be the first to rate & review! At her summer home on Martha's Vineyard, Jessica B. Harris serves this bluefish spread with crackers as hors d'oeuvres (with a Ti' Punch cocktail) to dinner party guests and at participants in her "five to sevens" — gatherings on the porch with drinks and small bites, so-called because they take place between the hours of five and seven o'clock. Smoky, rich, and creamy, this delicious spread brings together luscious smoked bluefish with light and fluffy whipped cream cheese, tangy whole-milk yogurt, and a dash of acidic hot sauce and horseradish. Don't skip on chilling the dip for at least 1 hour; time in the fridge allows the flavors and textures to meld. Be sure to re-season the blue fish spread with lemon juice and hot sauce after chilling as these ingredients will often mellow over time. The delicate crunch and neutral flavor of lavash or water crackers allow the smoky dip to be the star of the show. Bluefish is a popular and abundant fish on the Vineyard. Another smoked, oily-fleshed fish, such as whitefish, mackerel, or trout, may also be used here. By Jessica B. Harris Jessica B. Harris Jessica B. Harris is widely considered a leading authority on the food of the African Diaspora. An educator, scholar, and culinary historian, she has published 12 cookbooks, including High on the Hog: A Culinary Journey from Africa to America (2011), which became the basis of a critically acclaimed four-part Netflix documentary. Food & Wine's Editorial Guidelines Updated on August 2, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Rate PRINT Share Trending Videos Close this video player Photo: Photo by Greg DuPree / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen Active Time: 10 mins Total Time: 1 hr 10 mins Yield: 6 to 8 servings Ingredients 8 ounces plain whipped cream cheese 6 ounces boneless, skinless smoked bluefish, whitefish, mackerel, or trout, flaked into small pieces ½ cup plain whole-milk strained (Greek-style) yogurt 1 tablespoon prepared horseradish 1 teaspoon fresh lemon juice (from 1 lemon), plus more to taste 1 teaspoon hot sauce, plus more to taste ¼ teaspoon Worcestershire sauce Flaky sea salt, to taste Black pepper, to taste Lavash or water crackers Directions Stir together cream cheese, bluefish, yogurt, horseradish, lemon juice, hot sauce, and Worcestershire sauce in a medium bowl until well combined. Season to taste with salt and pepper. Cover tightly with plastic wrap; chill until flavors meld, at least 1 hour or up to 2 days. Season with additional lemon juice and hot sauce to taste. Serve with lavash or water crackers. Make Ahead Dip can be made up to 2 days in advance and stored in an airtight container in refrigerator. Note Smoked bluefish can be ordered from shelskys.com. Originally appeared: August 2022 Rate It Print