Recipe supplied by Chef Chris Teneyck
Smoked fish dip
1 cup mayo
½ crème fraiche
½ cup cream cheese
1 Tbl Worcestershire
1 tsp crystal hot sauce
1 Tbl red wine vinegar
1 Tbl pickle juice
2 lemons (zest & juice)
2 stalks celery-chopped
2 Tbl chives-chopped
½ cup dill pickles-chopped
½ cup red onion-minced
¼ cup capers-chopped
1Tsp fresh tarragon-chopped
1Tbl flat leaf parsley-chopped
Add all ingredients in mixing bowl, using a whisk mix all ingredients until well incorporated.
Smoke fish recipe
2 Lbs Black drum
Place fish in smoker or BBQ grill at 180 degrees for 30 minuets
(if you don’t have a smoker you can bake in over)
When fish is ready, gently fold in the fish trying not to break up too much.
Serve with kettle chips or crunchy bread