Smoked Fish Dip question

Discussion in 'Fish' started by flash, Aug 26, 2011.

  1. flash

    flash Smoking Guru OTBS Member

    What do you use for your binder the most? Mainly for Blues, Jacks, Mullet and Spanish Dips.

    Sour Cream

    Cream Cheese

    Mayo

    Combo

    Anything else??
     
    Last edited: Aug 26, 2011
  2. alaskanbear

    alaskanbear Smoking Fanatic SMF Premier Member

    Only do salmon up here in Alaska, and we use either sour cream or cream cheese, even cottage cheese or Feta works well.  I am sure that with just a pinch of this and a dash of that, your fish could be the star of any dip.

    Rich
     
  3. venture

    venture Smoking Guru OTBS Member

    Have you tried a dab of mustard in that dip? More of an emulsifying agent, but it might help you bind it up a bit?

    Good luck and good smoking.
     
  4. miamirick

    miamirick Master of the Pit OTBS Member SMF Premier Member

    cream cheese

    horseradish

    minced onion

    lemon juice

    black pepper

    mustard

    white wine

    woooochester

    tobasco

    salt

    a little of each

    mix cream cheese and fish equal parts

    puree well and have fun
     
  5. moikel

    moikel Master of the Pit OTBS Member

    Sour cream down this way. Had a version in the south island of New Zealand that had a shot of scotch in it.Smoked blue cod. Served with a sort of oat biscuit, really good.Lots of early settlers were Scotsman might explain it. Used to do one with pickled herrings diced apple ,red onion,dill & sour cream. Stored recipe in my head hopefully its  in some brain cells above the red wine high tide mark[​IMG]
     
  6. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Mostly cream cheese with a little mayo.
     
  7. bwsmith_2000

    bwsmith_2000 Master of the Pit OTBS Member

    Here's a recipe that I've used many times and it has always turned out great. Give it a try.

    Bill

    Greetings,
    I have been asked by several for my smoked fish dip recipe. Let
    me start out by saying that the smoking part of this process works
    well with most any type fish (including salmon). So feel free to use it on Trout,
    Grouper or whatever. For the purpose of this recipe, I'm smoking King
    Mackeral for the Dip.
    I start by brining the fish. You may want to experiment with
    this. King Fish (King Mackerel) take the brine process well but some
    of the lighter fish like grouper snapper etc. probably don't need the
    brine. You'll need:

    Kingfish fillets
    1/2 cp brown sugar
    1/4 cp salt (I use kosher)
    1/2 tsp garlic powder (optional)
    1/2 tsp. cayenne pepper (optional)
    juice of 1/2 lemon
    2 qts water

    Mix sugar, salt, garlic, pepper, lemon and water. Soak fish in
    mixture for four hours, turning every half-hour or so. Remove the
    fish and rinse gently. Allow it to dry on a rack until a glaze forms.
    Put in your smoker and follow directions for the smoker.
    For the dip, serve with crackers (I like Ritz), small breads and
    tortilla chips. Celery is also good:

    1 cp smoked kingfish or smoked what-have-you
    3/4 cp mayonnaise (or use equal portions of sour cream and yogurt)
    2 tbsp finely minced celery
    2 tbsp pickle relish (I use sweet)
    1/2 small sweet onion grated directly into batch
    Squeeze of lemon juice
    Dash of garlic powder
    Salt and pepper to taste

    Combine all ingredients and chill

    If I recall correctly, I got my recipe from the Florida Sportsman
    Magazine many years ago. The above is the basic recipe. You can make
    it your own by perhaps adding some worchestershire sauce or some
    tobasco. Be creative and it will be even better. And again, don't
    hesitate to use the basic brine and smoking recipe on any type fish.
    It's really good.

    Bill

     
     
  8. flash

    flash Smoking Guru OTBS Member

    Cream Cheese seems to be used alot. I have been happy with want the wife uses, but we recently started buying some fresh Mullet dip from a guy down the road and it is fantastic. Of course we now see, according to the same container used all the time, what he is using. Staring us right in the face. French Onion Dip. There may be something else in it and of course Sour Cream was one of the ingredients.  Going to have to pick up some of this and try it with my recent Bluefish I smoked.
     
  9. roller

    roller Smoking Guru SMF Premier Member

    What Al said...
     

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