Smoked Fish Dip
Smoky, salty, and a little bit spicy.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Ingredients
- 5 cups Water
- 4.6 ounces Salt
- 1 lb Fish Fillet
- Woodchips for Smoking
- 1/2 cup Mayonnaise
- 1/2 cup Cream Cheese
- 1/2 cup Creme Fraiche
- 1/4 cup Scallions Chopped
- 1/4 cup Shallots Chopped
- 1 tspn Lemon Zest
- 1 tbsp Lemon Juice
- 1/2 tspn Hot Sauce
Instructions
-
Create a 10% brine solution by dissolving 4.6 ounces of salt into 5 cups of water. Add the fish and refrigerate for one hour.
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Remove the fish from the brine solution and pat dry with a paper towel. Place on a rack and refrigerate uncovered overnight. Smoke fish for 20 minutes over charcoal and woodchips.
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In a mixing bowl, combine the mayo, cream cheese, and creme fraiche and whisk. Fold in the scallions, shallots, lemon zest and juice, and hot sauce.
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Add the smoked fish and mix well. Serve with pumpernickel toast and pickles or pickled vegetables.
