After grilling a large red snapper, we had lots of fish meat leftover. I made a Japanese style salad with it but did not take pictures. My wife made this dip from the fish meat. This is based on a dip we used to make from locally produced (Northern Virginia) hot smoked trout which we used to buy occasionally. Since we hot smoked our red snapper and the fish meat had a gentle smoky flavor, we thought this may work.
She put cream cheese (one stick or 8 oz, of course, Kraft Philadelphia brand), in the food processor then added about an equal amount of the cooked hot smoked red snapper meat (bones carefully removed), lemon juice (3 tbs), horse radish (1 tbs), salt (to taste, 1/2 tsp) and blended it until creamy and all the ingredients were incorporated. She then added finely chopped dill (as much as you like, we used about 2-3 tsp).
We serve this with our favorite crackers. In this picture, you can see crackers with sesame and roasted garlic behind the glass bowl.
This is a very nice dip. We had this dip with an ice cold white wine. It is very unusual for us red wine drinkers to go for a white wine but this is what hot days will do to you. The wine was Pionero Maccerato Albarino 2009 from Rias Baixas, Galicia, Spain, which got a Wine Advocates score of 90. This one has a nice apple, melon and floral note and some mild acidity. This is a good wine to sip while eating this dip on crackers sitting outside enjoying a summer evening.
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