Smoked mackerel dip from Salt and Shore: Recipes from the Coastal South (page 93) by Sammy Monsour and Kassady Wiggins

  • celery salt
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  • green onions
  • Show all ingredients...
  • Serves : 2-6

  • EYB Comments

    Can substitute smoked sea trout, smoked bluefish, or smoked salmon for smoked mackerel; whole grain mustard for Creole mustard; and potato chips of your choice for kettle-cooked potato chips.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute smoked sea trout, smoked bluefish, or smoked salmon for smoked mackerel; whole grain mustard for Creole mustard; and potato chips of your choice for kettle-cooked potato chips.

  • anya_sf on June 29, 2024

    I used these dip ingredients, mixed by hand, with smoked bluefin tuna. The tuna was quite dry and strongly flavored, but the dip turned out delicious, although too salty to eat with potato chips; nice with plain toasts.

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