The secret to this dip is in the process used in smoking the fish. I have to give credit to Hank Shaw for posting his technique for smoking Salmon. I’ve tried other methods but always come back to his method. It never fails. It takes a long time to smoke the fish, but it is well worth the time spent. IMHO, for what you have to spend on salmon you sure don’t want to mess up the taste and texture.
Smoked Salmon/White Fish Dip
This is my version of the dip and has proven to be a favorite for any occasion.
Equipment
- 1 Set of Drying Racks Used to air dry fish before going on the smoker.
- 1 Large Bowl with lid For final mixture
- 1 Deep Pan Glass or metal, large enough to hold fish and marinade mixture.
- 1 Set of Measuring Cups
- 1 Set of Measuring Spoons
- 1 Long Handled Stirring Spoon
- 1 Basting Brush
Ingredients
- 2.5 lbs. Salmon
- 2.5 lbs. White Fish
- 1½ cup Sweet Peppers Chopped
- ½ cup Green Peeper Chopped
- 1 cup White Onion Chopped
- ½ cup Scallions Chopped
- 1 tbsp Seasoning Old Bay Seasoning
- 2 tbsp Seasoning Po'Richard's Original Rub Seasoning
- 1 tbsp Black Pepper
- 30 oz Mayonnaise
- 12 oz Cream Cheese
- 2 tbsp Lemon Juice
- 2 tbsp Lime Juice
- 1 tbsp Coconut oil
- 1 Quart Water For marinade
- â…“ cup Kosher Salt For marinade
- 1 cup Brown Sugar For marinade
- 1 cup Pure Maple Syrup 1/2 For marinade, the rest for basting
Instructions
- Combine water, salt, brown sugar, and syrup in a suitable container.
- Cut fish into 2-inch pieces. Place in a deep pan for marinade. Cover fish with marinade. Place in frig for 24 hours.
- Place fish on a drying rack until dry.
- Smoke for 6 hours total. Place the fish on the smoker with the temperature at 120 degrees. Smoke for 2 hours. Step the heat up to 140 degrees and smoke for 2 more hours. The final 2 hours is at 175 degrees. Goal is to have an internal temperature between 130 and 140 degrees. Note: Every hour the fish needs to be basted with the maple syrup.
- Break up the pieces of fish in a suitable bowl. Add the other ingredients to the fish and mix well.
Notes
Fish should look similar to the image.
Finished dish is ready to put in front of the folks that are standing around with a cracker in their hand anticipating the joy.Nutrition
Calories: 733kcalCarbohydrates: 32gProtein: 31gFat: 54gSaturated Fat: 12gPolyunsaturated Fat: 26gMonounsaturated Fat: 13gTrans Fat: 0.1gCholesterol: 118mgSodium: 3301mgPotassium: 759mgFiber: 1gSugar: 27gVitamin A: 871IUVitamin C: 32mgCalcium: 89mgIron: 2mg
Tried this recipe?Let us know how it was!