Smoked Pike Dip

Instructions

1. 1
   Smoke the pike

   Smoke the pike fillets on a smoker until fully cooked. Remove the skin and bones, and flake the meat into small pieces.

2. 2
   Make the dip base

   In a mixing bowl, combine the softened cream cheese, sour cream, minced onion, minced garlic, lemon juice, dill, and chives. Mix until fully combined.

3. 3
   Fold in the pike

   Fold in the flaked smoked pike into the cream cheese mixture. Season with salt and pepper to taste.

4. 4
   Chill

   Chill the smoked pike dip in the refrigerator for at least 1 hour before serving.

5. 5
   Serve

   Serve the dip with crackers or vegetable sticks for dipping.

A sample of recipes from The Freshwater Fisherman's Cookbook — trout, walleye, perch, pike, bluegill, and catfish recipes with full-color photos.

More pike recipes in the book

The Freshwater Fisherman's Cookbook

Trout, walleye, perch, pike, bluegill, and catfish recipes for every skill level — with full-color photos of every dish. Also includes pike and mushroom risotto, pike cakes, and smoked trout dip.

• Recipes for trout, walleye, perch, pike, bluegill, and catfish
• Full-color photo of every finished dish
• Pike and mushroom risotto, pike cakes, and smoked pike dip
• Grilling, baking, frying, pan-searing, and smoking techniques

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