Monday, March 11, 2013

Bringing Home the Mackerel: Smoked Kingfish Dip

We have posted a number of recipes on our blogs, and continuing in that tradition, the Kingfish (king mackerel) recipe posted here is one we use for special occasions and as an appetizer when entertaining.  It works great also as a dish to bring when going to potlucks and when visiting.  It is very simple and tastes great.  Enjoy.

smoked kingfish dip

Mike’s Smoked Kingfish Dip

1 lb  smoked kingfish filets
2 boiled eggs
½ medium sweet onion
1 tablespoon parsley flakes
¾ cup mayonnaise
¾ cup tartar sauce
Salt and pepper to taste

Remove the skin and blood line (dark line that runs the length of the filet) from the smoked kingfish and chop in food processor, along with the onion and parsley flakes. Finely chop eggs and combine with fish mixture in medium mixing bowl. Add mayonnaise, tartar sauce and salt and pepper. Keep refrigerated until ready to use.

Serve with club crackers.  

Makes 2 -3 cups of dip.

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