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Smoked Fish Dip Recipe Simple

smoked fish dip recipe

Smoked fish paste with apples, very simple recipe, absolutely delicious. Smoked fish paste – mackerel, trout, mackerel without any added fat, very tasty and made from natural ingredients.

For me, the smoked fish pasta recipe that I propose to you today is, apart from being a delicious and extremely fast appetizer, an emotional reward for my work as a culinary blogger. You see, I’ve had a lot of nice interactions with people following me. I have often discovered very special people. Perhaps the most beautiful message I ever received was from Mr. Valentin Pascovici, from Bucharest. He is retired and, in the event of trouble for Mrs. Emilia, his wife, he was put in a position to cook for the lady. And he searched the internet for a bird soup recipe. He came across my recipe. He read it carefully and followed it letter by letter. The result was that Mrs. Emilia cried with emotion, telling her that she had never eaten a better soup.

The message of thanks that Mr. Valentin sent me, which contained the story I told you above, but told infinitely more beautifully, made me cry too. I imagined it, scouring the internet with the desire to cook a soup for the first time in my life. He spoke so beautifully to me about his wife, so much devotion and such beautiful love I felt in that message, as you rarely meet. Not even in Hollywood movies.

So I exchanged a few more messages with the gentleman, and at one point he sent me the absolutely wonderful recipe for smoked fish paste, which I propose to you today. All I did was put it into practice, you know! It is a very old family recipe, delicious and without any added fat, in addition to the natural one, which the fish contains.

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Smoked Fish Dip Recipe Simple

smoked fish dip recipe
  • Author: Otoracer
  • Prep Time: 30 minutes
  • Cook Time: 2 hours 30 minutes
  • Total Time: 4 hours
  • Yield: 1 1x
  • Category: Seafood
  • Method: Main Course
  • Cuisine: American
Scale

Ingredients

  • 1 1.5 ounce jar pickling spice
  • 1 1/2 pounds kingfish fillet skin-on
  • 1 cup mayonnaise
  • 3 tablespoons cilantro chopped
  • 1 lemon zested and cut in half
  • 2 jalapeños finely diced
  • 1/2 teaspoon salt
  • 1/2 teaspoon white pepper
  • crackers for serving

Garnish

  • sliced jalapeños
  • pickled onions
  • fresh cilantro leaves

special equipment

  • grill or smoker
  • cherry or apple wood chips
  • smoker box

Instructions

  • In a dish large enough to hold the fish fillets, add the pickling spice and several cups of water. Add the fish and ensure that the water covers the fillets. Set aside for 1 1/2 hours.
  • Prepare the grill or smoker for indirect cooking (one side of the grill has heat and the other side doesn’t) Add the dry wood chips to the smoker box. Set the wood chips over the heat source on the grill and heat until it reaches about 250-275 degrees and begins to smoke. Add the fish fillets, skin side down to the opposite side of the grill that doesn’t have the heat on. Smoke the fish for 2-2 1/2 hours until the skin has taken on an amber color and the flesh is cooked through. Transfer the fish to a baking sheet and let cool to room temperature.
  • Remove the skin from the fish and discard. Add chunks of the fish to a food processor and pulse 1-2 times. Add the mayonnaise, cilantro, lemon zest, juice of half the lemon, jalapeños, salt and pepper. Pulse several more times until the dip is smooth.
  • Transfer the dip to a food storage container and refrigerate overnight for the flavors to marry.
  • Serve with crackers and pickled onions, sliced jalapeños and fresh cilantro for garnish.

Nutrition

  • Serving Size: 16
  • Calories: 176kcal
  • Sodium: 130mg
  • Fat: 14g
  • Saturated Fat: 2g
  • Carbohydrates: 3g
  • Fiber: 1g
  • Protein: 8g
  • Cholesterol: 26mg

Keywords: smoked fish dip recipe

Print

Smoked Fish Dip Recipe Simple

smoked fish dip recipe
  • Author: Otoracer
  • Prep Time: 30 minutes
  • Cook Time: 2 hours 30 minutes
  • Total Time: 4 hours
  • Yield: 1 1x
  • Category: Seafood
  • Method: Main Course
  • Cuisine: American
Scale

Ingredients

  • 1 1.5 ounce jar pickling spice
  • 1 1/2 pounds kingfish fillet skin-on
  • 1 cup mayonnaise
  • 3 tablespoons cilantro chopped
  • 1 lemon zested and cut in half
  • 2 jalapeños finely diced
  • 1/2 teaspoon salt
  • 1/2 teaspoon white pepper
  • crackers for serving

Garnish

  • sliced jalapeños
  • pickled onions
  • fresh cilantro leaves

special equipment

  • grill or smoker
  • cherry or apple wood chips
  • smoker box

Instructions

  • In a dish large enough to hold the fish fillets, add the pickling spice and several cups of water. Add the fish and ensure that the water covers the fillets. Set aside for 1 1/2 hours.
  • Prepare the grill or smoker for indirect cooking (one side of the grill has heat and the other side doesn’t) Add the dry wood chips to the smoker box. Set the wood chips over the heat source on the grill and heat until it reaches about 250-275 degrees and begins to smoke. Add the fish fillets, skin side down to the opposite side of the grill that doesn’t have the heat on. Smoke the fish for 2-2 1/2 hours until the skin has taken on an amber color and the flesh is cooked through. Transfer the fish to a baking sheet and let cool to room temperature.
  • Remove the skin from the fish and discard. Add chunks of the fish to a food processor and pulse 1-2 times. Add the mayonnaise, cilantro, lemon zest, juice of half the lemon, jalapeños, salt and pepper. Pulse several more times until the dip is smooth.
  • Transfer the dip to a food storage container and refrigerate overnight for the flavors to marry.
  • Serve with crackers and pickled onions, sliced jalapeños and fresh cilantro for garnish.

Nutrition

  • Serving Size: 16
  • Calories: 176kcal
  • Sodium: 130mg
  • Fat: 14g
  • Saturated Fat: 2g
  • Carbohydrates: 3g
  • Fiber: 1g
  • Protein: 8g
  • Cholesterol: 26mg

Keywords: smoked fish dip recipe

Print

Smoked Fish Dip Recipe Simple

smoked fish dip recipe
  • Author: Otoracer
  • Prep Time: 30 minutes
  • Cook Time: 2 hours 30 minutes
  • Total Time: 4 hours
  • Yield: 1 1x
  • Category: Seafood
  • Method: Main Course
  • Cuisine: American
Scale

Ingredients

  • 1 1.5 ounce jar pickling spice
  • 1 1/2 pounds kingfish fillet skin-on
  • 1 cup mayonnaise
  • 3 tablespoons cilantro chopped
  • 1 lemon zested and cut in half
  • 2 jalapeños finely diced
  • 1/2 teaspoon salt
  • 1/2 teaspoon white pepper
  • crackers for serving

Garnish

  • sliced jalapeños
  • pickled onions
  • fresh cilantro leaves

special equipment

  • grill or smoker
  • cherry or apple wood chips
  • smoker box

Instructions

  • In a dish large enough to hold the fish fillets, add the pickling spice and several cups of water. Add the fish and ensure that the water covers the fillets. Set aside for 1 1/2 hours.
  • Prepare the grill or smoker for indirect cooking (one side of the grill has heat and the other side doesn’t) Add the dry wood chips to the smoker box. Set the wood chips over the heat source on the grill and heat until it reaches about 250-275 degrees and begins to smoke. Add the fish fillets, skin side down to the opposite side of the grill that doesn’t have the heat on. Smoke the fish for 2-2 1/2 hours until the skin has taken on an amber color and the flesh is cooked through. Transfer the fish to a baking sheet and let cool to room temperature.
  • Remove the skin from the fish and discard. Add chunks of the fish to a food processor and pulse 1-2 times. Add the mayonnaise, cilantro, lemon zest, juice of half the lemon, jalapeños, salt and pepper. Pulse several more times until the dip is smooth.
  • Transfer the dip to a food storage container and refrigerate overnight for the flavors to marry.
  • Serve with crackers and pickled onions, sliced jalapeños and fresh cilantro for garnish.

Nutrition

  • Serving Size: 16
  • Calories: 176kcal
  • Sodium: 130mg
  • Fat: 14g
  • Saturated Fat: 2g
  • Carbohydrates: 3g
  • Fiber: 1g
  • Protein: 8g
  • Cholesterol: 26mg

Keywords: smoked fish dip recipe

Joyce

Written by Joyce

I am Joyce Meyer, author of this blog since February 1, 2009. Before I wrote here, I was a greedy and curious child when I left, a young woman who loved to cook, a wife and a mother who wanted to spoil her family, a confident Epicurean and , at one point, active members of the culinary forum. And I'm from Timisoara, I grew up with sweet dishes and the gentle aroma of the old Empire. I have eaten meat with compote all my childhood, because it has been like this since I knew it.

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