Go Back

Jason Weiner's smoked bluefish dip

Print Recipe
Servings: 8 servings
Course: Appetizer
Ingredients Method

Ingredients
  

For the bluefish
  • 2 lb skin-on bluefish, filleted
  • 3 red onions, sliced thinly
  • 1 bunch dill, roughly chopped
  • 1 bunch parsley leaves, roughly chopped
  • 1 bunch thyme leaves, roughly chopped
  • 5 bay leaves, crushed
  • 1/2 cup brined green peppercorns, rinsed and crushed
  • 1 cup kosher salt
  • 3/4 cup sugar
  • 1/4 cup canola oil
For the yogurt dressing
  • 2 cups Greek yogurt
  • 1 pinch sugar
  • salt and white pepper to taste
  • 1/4 cup red onion, minced
  • 1/4 cup dill, chopped
  • 1 lemon, zested and juiced
  • 1 oz tepid water

Method
 

For the bluefish
  1. Score the bluefish skin at 3-inch intervals.
  2. Mix together the rest of the ingredients in a small bowl.
  3. Lay half the mixture in a non-reactive pan large enough to hold the bluefish filet lain flat.
  4. Place the bluefish, skin-side down, on top of the curing mix.
  5. Scatter the second half of the mix on top of the bluefish and refrigerator for 24 hours.
  6. Rinse the curing mix off the fish and refrigerate for another 24 hours.
  7. Smoke the bluefish with apple wood chips for 2 hours at 150 degrees. The fish should have a pleasing firmness and amber color. If it doesn't, keep smoking 'til it does!
  8. Refrigerate fish immediately. After an hour, coat the fish with canola oil and wrap in plastic wrap until ready to serve.
To assemble
  1. Remove skin from the fish and discard.
  2. Flake the fish into a bowl. Keep it a little chunky, watch for any bones and avoid the dark blood line.
  3. Fold in the yogurt dressing ingredients. Served with slices of good bread, crackers or veggies for dipping.