![]() If using a mixer, chunks of bluefish can be added and the mixing attachment will combine it evenly into the spread.Įnjoy with crackers or sliced veggies, schmeared on a toasted bagel with tomato, or scoop on top of a salad. If making by hand, break the bluefish into very tiny pieces with two forks or dice up with a knife.īeat together whipped cream, worcestershire sauce, hot sauce, lemon juice, salt, pepper, and lemon zest.īreak up the smoked bluefish into small pieces or flakes. If you love smoked fish with its pronounced flavors, you will want to try. This can be prepared in a mixer or by hand. When it comes to bluefish recipes, one of my favorites is smoked bluefish dip. jalapeno, minced, with seeds removed (~1 big jalapeno) I hope you play around with the recipe so it suits your liking and share your tasty “dip” with others, especially those that have never had smoked fish dip before!ġ/4 c. Seasonings - salt, pepper, hot sauce, horseradish, onion powder, fresh herbs, and my favorite condiment - Worcestershire sauce! - can all help bring the flavor to the next level.Ĭrunchies - onions, celery, pickles, or my go to -jalapenos!- give the dip more texture. Combine the fish with all of the remaining ingredients in a large bowl and stir until everything is well mixed. My pick is whipped cream cheese but others might like sour cream and mayo more! You can find smoked fish at your favorite seafood market, grocery store, or you can make it at home.Ī binder - a binder brings everything together. Smoked fish - bluefish, mackerel, trout, or any type of whitefish will do. Overall, here are the elements of a great smoked fish dip That something ended up being jalapenos, more lemon, more bluefish, and less cream cheese. Even though the recipes I was testing all had 5 stars reviews, I felt it was missing something. Foster recently used it in a new-school fish dip experiment, replacing the typical cream cheese or mayo with Greek yogurt and a bit of buttermilk.Let’s just say that smoked fish dip is highly customizable. "We have so many great smoked fish options right now," Foster said, citing canned smoked trout available at some Trader Joe's stores, which not only has a longer shelf life but also spares a home cook the tedium of peeling off skin and picking bones. ![]() ![]() She gracefully declined to give specifics but said it includes a bit of tomato and a splash of red wine, a twist on a Scottish friend's salmon pate that incorporates whiskey.Įven in landlocked states, smoked fish dips are popular, says Sara Foster, author of "Sara Foster's Southern Kitchen" and owner of Foster's Market in Durham, N.C. 8 ounces softened cream cheese 8 ounces smoked bluefish, with the skin, dark meat and bones removed 1 teaspoon Worcestershire sauce 1 teaspoon fresh lemon juice A few dashes of hot sauce 2 tablespoons diced scallions 1 tablespoon chopped fresh dill Break the smoked bluefish into small pieces. Evelyn Roughton, who co-founded the Crown 37 years ago, developed the recipe in 1987 for the wedding of a catfish farmer's daughter. ![]() In Mississippi, the Crown Restaurant does brisk mail-order traffic in its smoked catfish pate, with a cream cheese base. "You can whip that with mayo and lemon juice, chives, salt and pepper and horseradish, and I think the best thing in the world to have with that is a Saltine, with a dab of Tabasco, like oysters." Ingredients: 1 lb bluefish fillets 2 c orange juice & peel 1 lemon juice & peel 1 lime juice & peel c brown sugar 1 c white wine 6 garlic 3 t onion 4 c water 6 clove c Salt Mix all. "For me, any fish that has a little natural oil and a little fat to it - mackerel, bluefish, mullet - works really well in these fish dips," Lewis said. Now in Birmingham, Ala., Lewis enjoys a smoked mackerel version or a smoked mullet iteration from "The Cracker Kitchen" (Scribner, 2009), by Janis Owens. Hunter Lewis, executive editor at Southern Living magazine, remembers his grandmother in Asheville, N.C., serving smoked salmon or trout dips when he was growing up. "A lot of guys go three-quarters mayo and one-quarter fish, but I go half and half." "I could go really cheap with something like tripletail, but there's no taste whatsoever," Siemsen said.
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