Skill Level: Intermediate
Prep Time: 30 Minutes
Cook Time: 3 Hours
4 c. smoked kingfish – finely flaked, 1/2 c. carrot – finely chopped, 1/2 c. red bell pepper – finely chopped, 1/2 c. red onion – finely chopped, 1/2 c. celery – finely chopped, 1/2 c. Hellmann’s mayonnaise, 1/2 c. low fat sour cream, 2 tbsp. lemon juice – fresh squeezed, 1 tsp. black pepper, 1 tsp. Worcestershire sauce, 1 tsp. liquid smoke
Finally, an easy yet delicious smoked fish dip that’s guaranteed to impress. To achieve desired results, it’s important to flake fish and finely chop vegetables by hand. Start by adding ground black pepper and lemon juice to flaked fish. Add carrot, bell pepper, onion, celery and mix thoroughly. Add Worcestershire sauce, liquid smoke, mayonnaise and sour cream. Fold gently. Refrigerate and serve.
Start with even size pieces of fresh kingfish fillet, skin intact. Using a 50/50 mix of kosher salt and brown sugar as a base, create a simple dry rub by adding two heaping tablespoons of our very own seafood seasoning (page 161) and a few bay leaves. Generously apply dry rub to both sides of fish, cover, and refrigerate for 24 hours (turning once).
Rinse fish thoroughly to remove resulting brine and allow to air dry for three hours. The fish is ready for the smoker when a distinct glaze, called a pellicle, forms. The pellicle protects the fish from drying out. Smoke fish skin side down for precisely three hours at 180°F to 200°F. Rotate fish once during smoking process for even flavor. Hickory, apple or cherry wood is best.