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
