Smoked Black Cod Dip with Horseradish
Serve this dip as an appetizer at a dinner party or on bagels with capers and red onion for weekend brunch. Avoid the temptation to add too many extra ingredients - it’s all about the smoked black cod. The horseradish balances the richness of the black cod, so don’t be timid with it.
Makes 2 cups
INGREDIENTS
For the dip
2 (6-ounce) fillets black cod
2 tablespoons cream cheese
2 tablespoons mayonnaise
1 lemon, zest and juice
1 tablespoon chives, minced
1 tablespoon freshly grated horseradish
Freshly cracked black pepper
To serve
1 small knob fresh horseradish, peeled
Crackers (try our seeded rye crackers!)
METHOD
Prepare the smoker. If you don’t have a smoker, use a charcoal grill and the offset smoking method. To do that, light a few handfuls of charcoal and arrange it on one side of the grill. Scatter a handful of applewood chips over the charcoal and close the lid, making sure that there’s a small amount of airflow from the bottom to the top of the grill.
Smoke the fish. Season the cod with salt and pepper. Place the cod on a cedar plank, or on heavy duty aluminum foil. Set the cod on the opposite side of the grill from the charcoal. After about 30 minutes, the cod should be cooked through and coated in a smokey layer. Allow the fish to cool completely before making the dip.
Make the dip. Remove the pin bones and skin from the smoked cod and discard. Place the fish in a mixing bowl and flake with a fork. Add the cream cheese, mayo, lemon, chives, and plenty of black pepper. Mix to combine, and taste for seasoning.
Serve. Spread the cod dip on a platter, and use a microplane zester to grate a generous amount of horseradish over the top - don’t be shy. Serve with crudite or your crackers of choice.
FURTHER READING
