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Procedure:
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This is a recipe we came up with experimentally, as a way to use up our frozen king mackerel fillets. It requires one of those charcoal brinkman smokers.
Prepare king mackerel for smoking by soaking in soy sauce for a few hours in the refrigerator. The soy sauce helps the fish take the smoke.
Fire up the smoker with a full pan of water and when the charcoal gets grey, place the fillets on the racks. Add a couple chunks of wet hickory, wrapped in foil (to prevent burning) to the charcoal. Close and smoke for about 1 hour.
Pull the fillets from the smoker and cover them in the refrigerator overnight.
With clean hands, smash the fillets into a paste. Do not use a food processor or the fish will turn into flour and screw up the consistency.
Add soy sauce, Cavenders Greek seasonings and mayonnaise. For a 2 qt bowl of meat, add sufficient mayonnaise to make a dough-like mixture, then add the soy and spice. Start easy on the soy, until it is salty enough, then add the spice until it is seasoned enough. Mix to taste and enjoy.
This spread is great on crackers, bagels, etc. It can be placed on a platter and sculpted into a fish shape for formal occasions!
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