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.
Last edited by Bernard R. Rosenberg; 06-04-2007 at 08:46.
Adding a little Liquid Smoke to unsmoked salmon give it a nice smoked taste. Not too much though.