So Lou Van Leeuwen and I caught a couple of bluefish Sunday morning and because Lou is a softy, we released the bigger of the two, which meant he ended up with no smoked dip. Here’s what I did with the fillets from the little one:
1. Brined it for an hour in 1/2 cup of salt, a 1/2 cup of brown sugar and water.
2. Smoked it in my Bradley Smoker for 2 hours.
3. Pureed the fish with a couple of cloves of garlic, half a Vidalia onion, a couple of dashes of Worcestershire sauce, some lemon juice, an 8 oz. package of cream cheese and a dollop of mayonnaise.
4. Served on Japanese rice crackers. Delicious.