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Smoked Goldeye Dip with Golden Caviar

Smoked Goldeye Dip with Golden Caviar


2 medium or large smoked goldeye 

1 cup cream cheese, soft

2 tblsp mayonaise

4 tblsp sour cream

1 tsp freshly squeezed lemon juice

1/4 tsp pepper

4 drops hot sauce, like Tabasco

35g dried or fresh parsley

For topping:

40-75g Golden caviar

35g dried or fresh dill

1 tsp red pepper flakes or Old Bay Seasoning


1.  Carefully remove smoked fish meat from skin and then bones. Flake meat into very small chunks. You could pulse in a food processor if you prefer a smoother texture. Set aside.

2. Mix together cream cheese, mayo, sour cream, lemon juice, pepper & hot sauce until creamy. 

3. Add your smoked goldeye, folding into your cream cheese mixture. Store in the refrigerator for at least 2 hours and up to 2 days before serving.

4. Before serving, sprinkle with Golden caviar and Old Bay Seasoning. Top with fresh or dried dill.

Smoked goldeye and golden caviar are Manitoba goodness goodies. Serve dip on slices of Icelandic rye bread or with your favourite crackers. Golden caviar has a mild, fresh flavour that will enhance your dish.