Made some smoked fish dip for the first time yesterday and overall was pretty happy with it. Will likely tweak it some next time mostly by trying to make it less salty and a little lighter on the amount of mayo. Any input/recommendations welcome!
I used 1lb (cooked weight) of fresh dolphin mahi dorado that I caught last weekend.
-Brined the fish for maybe 1 hour in a solution that was 1TBS of kosher salt per one cup of water.in my opinion it made it too salty but this is maybe the third time I have ever brined anything. Last time I brined pork chops and prior to that, duck breasts. I found those to be too salty as well.
-pulled fish from brine and seasoned with old bay, placed on kamodo smoked with cherry chunks at 225-240 for a little over an hour (which was too long but I was going by guidelines of other recipes). I should have checked fish temp earlier than when I did. It dried it out, but since it was going in a dip I guess that was okay. Internal temp was 180 on the only piece I tested prior to immediately pulling it all off.
Dip contained roughly:
-1 cup dukes mayo
-1 cup cream cheese
-2tbs dijon mustard
-2tbs fresh parsley
-4TSP horseradish
-1tbs texas pete
-1tsp worcestershire
-1/2 TSP old bay
Shredded/cut the fish and added it to the mix. It was a little bit wetter than I wanted initially but it did set up/firm up ok overnight. Smoky flavor definitely spread throughout the dip as well. Overall it came out pretty good.
Anyone have any other recipe ideas or tips on dip and especially brining?
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