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Smoked Fish-Horseradish Dip

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“Guests who pedaled their way to an outdoor Thanksgiving meal in Key West knew not to expect a humdrum Trukey Day meal.;) Hostess and Caribbean Light cookbook author Donna Shields likes to get creative with traditional favorites and prefers to dish up healthy options.Here's a sampling from her unconventional menu. (From b.y.o.b. - bring your own bicycle! article in Coastal Living Magazine, November 2008 Issue)”
3 cups

Ingredients Nutrition

  • 1 lb boneless smoked fish fillet
  • 12 cup seeded finely chopped tomatoes (about 1 medium)
  • 13 cup finely sliced green onion
  • 13 cup peeled finely grated fresh horseradish
  • 14 cup reduced-fat sour cream
  • 14 cup reduced-fat mayonnaise
  • 14 cup fresh lime juice
  • stone-ground wheat crackers, for serving


  1. Remove any skin from fish; crumble into small p[ieces.
  2. Add tomato and remaining ingredeints, stirring well until well blended.
  3. Serve with stone-ground wheat crackers.

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