With fall and the holidays upon us, it's time to fire up the smoker and make some Florida Keys Smoked Fish Dip to enjoy with family and friends! Amberjack, kingfish and mackerel are plentiful right now. Catch 'em up and get smokin'!
A heavy-duty mixer or food processor makes it easier to break down the fish into a spread-like consistency, but elbow grease will work just as well.
The sweet flavors added by the roasted red pepper and hoisin sauce balance the assertive flavor of the fish. Garnish with strips of red pepper or chopped parsley, and serve with thinly sliced toasted rye bread or crackers. This spread freezes exceptionally well. Omit the pine nut garnish before freezing.
Click here for more information about the amberjack fishery in the Florida Keys.
Serves 4 to 6
Ingredients:
• ½ pound smoked fish, skin removed
(mackerel, trout, bluefish, kingfish, amberjack)
• 1 teaspoon bottled horseradish
• 2 tablespoons sour cream
• 4 ounces cream cheese
• 1 tablespoon minced roasted red pepper
• ¼ teaspoon hoisin sauce
(found in the Asian section)
• 1 teaspoon fresh lemon juice
• Salt
• Freshly milled black pepper
Technique:
Flake the fish into a large mixing bowl. Add the horseradish, sour cream, cream cheese, roasted red pepper, hoisin sauce and lemon juice. Beat well until thoroughly combined, about 2 minutes with an electric mixer. Season with salt and pepper to taste. Refrigerate before serving.
Variations:
• With garlic chives - Add 2 teaspoons minced garlic chives to the mixture.
• Lower fat - Replace the sour cream and cream cheese with light versions of both.
• With toasted walnuts or pine nuts - Garnish with toasted nuts.
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Christy and SeaSquared Charters are featured on our site in our Preferred Captains Section for women anglers - (SaltwaterStyle (DOT) com. If you are in the Keys, please check out SeaSquared Charters for the best in fishing - you won't come back to the dock empty handed!
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