Smoked Black Cod Dip
Thomas J. Story
The creamy combination of black cod, cream cheese, dill, Dijon mustard, and Old Bay is elevated and instantly nostalgic. You can serve it with a crisp celery salad and fried saltines, or if you’re not up for frying, it’s amazing with chips, crackers, or toasted sourdough. Chef Cosentino brines and house-smokes his black cod, but feel free to substitute a high-quality smoked white fish to simplify the recipe.
How to Make It
1
In a large pot, combine the sugar, salt, peppercorns, thyme leaves, bay leaves, and onion in ½ gallon of water. Cook over medium heat, stirring occasionally, until sugar and salt are dissolved. Add the last 2 liters of water.
2
Let cool completely. Add the fish, then brine fish for 2 hours in the refrigerator.
3
Once the fish is brined, drain, pat dry, place on a plate, and let air-dry in the refrigerator for 4 hours.
4
Following your smoker directions, start with a 2-hour cold smoke with a wood of your choosing, then finish with a hot smoke until fully cooked at 245°.
5
Remove and let the fish cool.
6
Roughly chop the smoked fish and place in a bowl mixer with the paddle attachment.
7
Add shallots, dill, cream cheese, mustard, Old Bay, lemon juice, salt, and pepper, and mix gently until all incorporated.
8
Store in a clean non-reactive container in the refrigerator until ready to serve.
Ingredients
½ cup brown sugar
½ cup kosher salt
1 tsp peppercorns
2 tsp thyme leaves
4 fresh bay leaves
1 medium yellow onion, julienned
1 gallon water, divided
3.7 lbs (2 filets) black cod
½ cup finely diced shallots
2 tbsp fresh dill
1 ½ lbs cream cheese
2 tbsp Dijon mustard
4 tsp Old Bay seasoning
2 tsp lemon juice
3 tsp kosher salt
2 tsp black pepper
Directions
1
In a large pot, combine the sugar, salt, peppercorns, thyme leaves, bay leaves, and onion in ½ gallon of water. Cook over medium heat, stirring occasionally, until sugar and salt are dissolved. Add the last 2 liters of water.
2
Let cool completely. Add the fish, then brine fish for 2 hours in the refrigerator.
3
Once the fish is brined, drain, pat dry, place on a plate, and let air-dry in the refrigerator for 4 hours.
4
Following your smoker directions, start with a 2-hour cold smoke with a wood of your choosing, then finish with a hot smoke until fully cooked at 245°.
5
Remove and let the fish cool.
6
Roughly chop the smoked fish and place in a bowl mixer with the paddle attachment.
7
Add shallots, dill, cream cheese, mustard, Old Bay, lemon juice, salt, and pepper, and mix gently until all incorporated.
8
Store in a clean non-reactive container in the refrigerator until ready to serve.
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