Our children caught some King Fish while visiting the Florida Keys last Spring. I decided to make a Smoked Fish Dip using a recipe from the Keys they provided - a first for me.
BRINE
Started with Water, Kosher Salt, Worcestershire Sauce, Light Brown Sugar, Bay Leaves, Thawed Fish, and Ice - Brine for 24 hours.
SMOKE
Rinsed from the Brine and allowed to cabinet rest for 3 hours, forming the much needed pellicle. Dusted with Worcestershire Sauce and Black Pepper and placed skin down in fish baskets sprayed with Pam. With a total of 21 Fillets, I smoked them @ approx.175* for 3 hours using Apple Wood, making certain my temps never exceeded 200*.
FLAKE
Removed from the Smoker and then flaked the fish into a large bowl, being careful to remove the skin. The picture below is the result of flaking just 3 fillets. The fish goes a long way.
MIX
I then added more Worcestershire Sauce, Black Pepper, Lemon Juice, Diced Onion, Diced Pimento's, Sour Cream, and Miracle Whip. Folded gently.
Ready to be chilled.
So very good...
BRINE
Started with Water, Kosher Salt, Worcestershire Sauce, Light Brown Sugar, Bay Leaves, Thawed Fish, and Ice - Brine for 24 hours.
SMOKE
Rinsed from the Brine and allowed to cabinet rest for 3 hours, forming the much needed pellicle. Dusted with Worcestershire Sauce and Black Pepper and placed skin down in fish baskets sprayed with Pam. With a total of 21 Fillets, I smoked them @ approx.175* for 3 hours using Apple Wood, making certain my temps never exceeded 200*.
FLAKE
Removed from the Smoker and then flaked the fish into a large bowl, being careful to remove the skin. The picture below is the result of flaking just 3 fillets. The fish goes a long way.
MIX
I then added more Worcestershire Sauce, Black Pepper, Lemon Juice, Diced Onion, Diced Pimento's, Sour Cream, and Miracle Whip. Folded gently.
Ready to be chilled.
So very good...