Smoked Bluefish Spread

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.

Smoked Bluefish Spread
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
6 to 8 servings


  • 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


  1. 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.


Smoked bluefish can be ordered from

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