Smoked Fish Dip/Smoked Fish

Smoked Fish Dip
Simple and Delicious (too much stuff is too much stuff)

Break up about 1lb smoked fish; you can buy some or smoke your own. (See recipe for my smoked fish).
Add 1/4 c. chopped red onion
mix 1tbls lemon juice into 1c mayonnaise
add to fish
Mix with electric mixer or a fork until well blended.
Season with salt and pepper (should be quite salty) amount will depend on smoked product.
If it seems too dry add a little water.
Too wet a few bread crumbs will help.
Let stand in refrigerator for 2 hours at least before serving.

Smoked Fish

Obviously you'll need a smoker, but nothing fancy
Use your favorite wood
I use button wood but hickory will be fine
For the brine mix 1 gal water with 1/4c salt (non iodized) soak fillets in brine 24 hours (don't rinse them).
Get smoker to medium heat (this is not cold smoked) and smoking well.
Place fish on oiled racks on smoker.
Watch for flare ups.
After 1 hour check and baste well with melted butter about 1 hour later should be done depending on your heat.
Look for a nice golden brown color, baste again, don't over cook.
Remove and loosely cover.
Place in fridge to stop cooking at least 1 hour
Can be served hot or cold
See smoked fish dip recipe.

Back to Longboat Key Charters to catch the fish for this recipe!!