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Thread: Beyond fish dip...

  1. #1
    Join Date
    Apr 2006
    Sarasota, Florida

    Default Beyond fish dip...

    I hear it all the time. "Take your leftover fish and turn it into dip."

    Nuts to that. I go for a fresh dip using either a smoked or poached salmon fillet. The smoked dip is more robust. The poached dip is more subtle. Regardless of the two, here's how and what goes in:

    Remove all skin, all bones, all gray fat. Break into tiny pieces and put in a large mixing bowl. To the salmon add:

    juice of 1 squeezed lemon or lime
    1 pint of sour cream
    1/2 cup of mayonaise
    2 tablespoons of worstershire sauce
    2 dashes of tobasco sauce
    1 small jar of drained capers
    1 teaspon of dill weed
    1 small jar of chopped and drained pickled ginger
    1 cup of chopped green onions

    Combine all the ingredients and you've got it made! I take pride in presenting this on English cucumber or water crackers. You also can center this mixture in a bed of romaine for a salad, or spread it between two slices of bread for a sandwich. If you want to go the extra mile, buy some won-ton skins and roll this up in them to steam as pot-stickers with sweet and sour sauce.

    You can also substitute halibut in this recipe.

    Bon Appetite!
    Last edited by Bernard R. Rosenberg; 06-04-2007 at 07:46.

  2. #2

    Default Dip

    Adding a little Liquid Smoke to unsmoked salmon give it a nice smoked taste. Not too much though.


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