MAKES ABOUT 4 CUPS
While I truly love a classic New England bluefish dip that is traditionally bound with cream cheese, our Floribbean version at CRU is a little lighter and brighter. During the summer we have a nonstop rotation of bluefish for our fish dip, from fresh to cured to smoked.
Smoked bluefish can be purchased at most fish markets but if it isn’t available, any hot-smoked fish can be substituted here. If you will be smoking the bluefish at home, be sure to cure it for a day or two beforehand in a mixture of salt and sugar. This step helps remove excess moisture from the fish, concentrating its flavor and firming its texture.
Serve this dip with cucumber slices, crackers, or toasted bread.
INGREDIENTS
½ cup white wine vinegar
¼ cup diced white onion
¼ cup diced fennel
½ red or green jalapeño, seeded and minced
1½ pounds smoked bluefish
½ cup plus 2 tablespoons mayonnaise
¼ cup chopped cilantro leaves and stems
1 tablespoon fresh lemon juice
¼ teaspoon curry powder
Kosher salt
Place the vinegar, onion, fennel, and jalapeño in a small saucepan over medium-high heat. Watching closely, simmer the mixture until the vinegar is completely absorbed by the vegetables. Immediately remove from the heat and set aside to cool.
Clean the smoked bluefish by removing any bones, dark bloodline, and skin. (It’s important to do a thorough job; bones are not welcome, nor is the fish skin. Removing the dark bloodline will result in a lighter and more delicate fish dip.) Break up the cleaned bluefish into small pieces. Transfer to a food processor and add the pickled vegetables, mayonnaise, cilantro, lemon juice, and curry powder. Pulse just until the ingredients come together; the mixture should be smooth enough to spread but not so processed it resembles a puree. Season to taste with salt.
Transfer to a serving dish, cover tightly with plastic wrap, and refrigerate for at least two hours or until ready to serve. This dip will keep (tightly covered and refrigerated) for up to 1 week.