NDKoze
Moderator
I just smoked some fish and made this dip this week and it is so awesome! I have actually made this about 4 times now and it is awesome every time.
Don't flame me or ban me from the site
but I used my old reliable Big Chief to smoke my fish as I am a little gun shy of my #3 getting fishy smelling.
Fish Brine (From Larry in Brainerd, MN)
http://www.youtube.com/watch?v=84-s_O3ScXw&feature=g-upl
Ingredients
• 2 Quarts Water
• 2 Cups Brown Sugar
• 1 Cup Kosher Salt
• ½ Cup Soy Sauce
• ½ Cup Lemon Juice
• 1 TBSP Garlic Powder
• 1 TBSP Onion Powder
• 1 TBSP Black Pepper
Smoking Instructions
1. Brine fish in the solution for 24 hours in the refrigerator!
2. Start the smoker at about 100 for the first 2 hours then bring the smoker temp up 10 degrees every hour until the smoker temp is 160 to 170.
Note - You will tell when the fish is gone break off a small piece and taste it!
3. You want the internal temp of the fish to be 145 to 155 some like it juicier. I like it a little firmer! Just break a piece off and try it! That is how you will learn exactly how you like it! Now go make some!
Smoked Fish Dip (From Larry in Brainerd, MN)
http://www.youtube.com/watch?v=aerMKEsCOt4&feature=youtu.be
Ingredients
• 4 Cups Shredded and Diced salmon (or other smoked fish)
• 3 – 8 Oz. packages Cream Cheese (Room Temperature)
• 1 - 16 Oz. container Sour Cream
• 4 TSP Garlic Powder
• 8 TBSP Minced Green Onion
• 3 TBSP Minced Fresh Dill or 1½ TBSP Dried Dill Weed
• Freshly Ground Pepper to taste
Instructions
1. Blend all ingredients except the fish and onion in a food processor (or bowl with mixer) until smooth.
2. Add Green Onion and Shredded/Diced Smoked Fish. Process gently. DO NOT MIX ONION AND FISH HARD!
3. Transfer to bowl. Cover and refrigerate to meld flavors.
This fish is always better the next day as the flavors have had a chance to meld together overnight.
This dip is GREAT on a fresh vegetable tray for dipping, as well as with a wide variety of crackers. If any should be left over it is stupendous on bagels or as a topper for baked potatoes.
Don't flame me or ban me from the site
but I used my old reliable Big Chief to smoke my fish as I am a little gun shy of my #3 getting fishy smelling.Fish Brine (From Larry in Brainerd, MN)
http://www.youtube.com/watch?v=84-s_O3ScXw&feature=g-upl
Ingredients
• 2 Quarts Water
• 2 Cups Brown Sugar
• 1 Cup Kosher Salt
• ½ Cup Soy Sauce
• ½ Cup Lemon Juice
• 1 TBSP Garlic Powder
• 1 TBSP Onion Powder
• 1 TBSP Black Pepper
Smoking Instructions
1. Brine fish in the solution for 24 hours in the refrigerator!
2. Start the smoker at about 100 for the first 2 hours then bring the smoker temp up 10 degrees every hour until the smoker temp is 160 to 170.
Note - You will tell when the fish is gone break off a small piece and taste it!
3. You want the internal temp of the fish to be 145 to 155 some like it juicier. I like it a little firmer! Just break a piece off and try it! That is how you will learn exactly how you like it! Now go make some!
Smoked Fish Dip (From Larry in Brainerd, MN)
http://www.youtube.com/watch?v=aerMKEsCOt4&feature=youtu.be
Ingredients
• 4 Cups Shredded and Diced salmon (or other smoked fish)
• 3 – 8 Oz. packages Cream Cheese (Room Temperature)
• 1 - 16 Oz. container Sour Cream
• 4 TSP Garlic Powder
• 8 TBSP Minced Green Onion
• 3 TBSP Minced Fresh Dill or 1½ TBSP Dried Dill Weed
• Freshly Ground Pepper to taste
Instructions
1. Blend all ingredients except the fish and onion in a food processor (or bowl with mixer) until smooth.
2. Add Green Onion and Shredded/Diced Smoked Fish. Process gently. DO NOT MIX ONION AND FISH HARD!
3. Transfer to bowl. Cover and refrigerate to meld flavors.
This fish is always better the next day as the flavors have had a chance to meld together overnight.
This dip is GREAT on a fresh vegetable tray for dipping, as well as with a wide variety of crackers. If any should be left over it is stupendous on bagels or as a topper for baked potatoes.
