Craving smoked fish dip? Restaurants aren’t the only place serving up your favorite appetizer. Make the dip yourself – it’s easier than you might think! Simply smoke fish and combine it with organic mayo, jalapeno, lemon, cilantro and a few other ingredients in a food processor. That’s all it takes to whip up this restaurant-quality dish in your own kitchen! If you don’t have a smoker or if you’re in a time crunch, buy pre-smoked fish and skip right to the processor step.
Smoked Fish Dip
To make dip
First, smoke fish. In glass bowl, brine fish at least 6 hours or overnight with water, salt and sugar. Fish should be floating in bowl; if not, add more salt. Remove fish and pat dry.
In smoker, smoke fish between 175-200 degrees for 2 hours until flakey. Allow to cool, then crumble with hands, removing any bones from filet.
Prepare dip. In food processor, combine all dip ingredients plus 3 cups of crumbled, smoked fish. Pulse until combined and desired consistency is reached.
Serve chilled dip with crackers or gluten-free bread and hot sauce on the side. Keep refrigerated for up to 3 days.