I have some kingfish languishing in the freezer.
Anyone have a good recipe for making this into smoked fish dip ?
I think I'll try Gators smoked kingfish from the recipe site.
Never made any smoked kingfish dip, but lots of times with smoked catfish and a few times with lox and/or smoked salmon. No recipe just get dirty and build it until I get something I like. Start out with cream cheese, the fish, some sour cream, and some EVOO then add whatever spices suit your fancy and to the heat you like. Typically, granulated garlic, garlic powder, dill weed, oregano, thyme, cayenne, maybe some cajun. Usually just a splash of lemon juice to "brighten" it up. Sometimes it gets a lot of other things such as jalapeno and cilantro. Something like one block of cream cheese to say 3 to 6 smallish farm raised smoked catfish fillets. Put that on some ritz - it'll make your tongue slap the back of yer hed!
Shakespeare
The Bard of Hot Aire
Threadkiller Extraordinaire'
That was the conclusion I came to.. smoked fish, cream cheese, sour cream and wing it.
This is what it looked like when I went to get it out of the smoker after 4 hours of Apple @150F:
(http://i276.photobucket.com/albums/kk7/flbentrider/DSCN2463.jpg)
That yield was 3.5LB
I mixed up a pretty good base dip today -
8oz smoked kingfish
8oz cream cheese
8oz sour cream
I mixed the cream cheese and sour cream together first, then added:
1tsp garlic powder
1tsp onion powder
a couple of dashes of hot sauce
a splash of lemon juice.
a generous sprinkle of cayenne pepper.
into the fridge to meld for a day or so.
Then I may add some chipoltes.
FLBR - wish I was coming to your party - that looks like some mighty good eats!
Shakespeare
The Bard of Hot Aire
Pontificatory Extraordinaire'