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Red Fish DipRed Fish Dip
With just five ingredients, this party-perfect seafood recipe hails from Beggars Banquet in New Orleans.
Photo courtesy of Beggars Banquet
- FSD Editors
Servings
4
4
Cuisine Type
- american
Day Part
- Snack
- Dinner
- Late Night
Menu Part
- Appetizer
Main Ingredient
- Seafood
Named after the Rolling Stones album, Beggars Banquet is under the direction of Chef Michael Dilonno who owned and operated a New Jersey soda shop turned luncheonette of the same name. For The Big Game, Dilonno says to showcase the bounty of the Gulf with a smokey Red Fish Dip.
Ingredients
2 cups heavy cream
1 cup softened cream cheese
1 cup blue plate mayonnaise
8 oz. redfish filet or scrap
1/2 cup creole spice
Steps
In a sauce pot, bring heavy cream to a simmer and reduce its volume by half. Remove from heat and cool completely.
Season red fish liberally with creole spice and place it in a smoker preheated to 265 degrees for 45 minutes. Remove the fish from the smoker and cool completely.
In the bowl of a food processor, combine cream cheese, reduced cream, mayonnaise, and creole spice. Blend until smooth.
Break up the smoked fish into small pieces, add it to the mixture in the food processor, and pulse blend 5 or 6 times until the fish is fully combined with the dip base.
Serve with your favorite chips.
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