When I set out to originally create this dish, I intended on using trout and turning it into a flavorful appetizer for a small gathering of friends. But, I apparently turned all my trout into trout cakes, so I was forced to divert the plan and get a bit creative. What I did have was some walleye in my freezer, and as it turns out, the end result was even better!
It just goes to show, you can improvise with fish recipes like this, and you just might come to find your freestyle technique creates an even better finished product.
Be sure to check out my new cookbook, The Weekend Wild Game Cookbook: Easy, Everyday Meals for Hunters and Their Families available on Amazon.
Jalapeño Walleye Dip Recipe Ingredients
- 1 lb walleye (or other fish), cut into small pieces
- 1 small onion, diced
- 2 tablespoons of butter
- 2 tablespoons minced garlic
- 2 tablespoons lemon juice
- 1 tablespoon paprika
- 4 ounces cream cheese, softened
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup Panko breadcrumbs
- 2 tablespoons jarred jalapeños, chopped
- 2 tablespoons jalapeño juice from jar
- 1 tablespoons fresh dill, finely chopped
For serving:
- Club Crackers
- Celery Sticks, cut in 2-3 inch pieces
- Carrot Sticks
Jalapeño Walleye Dip Recipe Directions
1. Preheat an oven or pellet grill to 350°F.
2. Skin and cut the fish fillet into small pieces (about 1 inch).
3. Melt the butter in a large skillet then sauté the fish and diced onion for 5 minutes. Add in the garlic, paprika, and lemon juice and cook for one minute or until the garlic is fragrant. Use a fork or your spatula to break up the fish into smaller flakes.
4. Mix in the softened cream cheese, mayonnaise, sour cream, Panko, jalapeños, jalapeño juice, and dill to your skillet. Mix until the ingredients are evenly combined. Use the back end of your spatula to flatten off the top.
5. Pour into an oven safe (or pellet grill safe) dish and bake for 30 minutes. Serve hot with crackers, celery, and carrots.
