I put together a salt and sugar cure and rubbed the fillets with the mixture. My intention was to leave them over night but I got distracted and they ended up staying in the salt mixture for almost two whole days. I smoked them anyway and the end result was exactly what you might have imagined. They were overly salty, not inedible salty, but definitely salty. I had gotten a nice firm texture and good amount of smoke, and had I pulled them out of the salt and smoked them when I should have, I think they would have been delicious.
I didn’t want to waste the fish so I decided to make a fish spread with the smoke fillets. I thought if I added enough non-salted stuff to the fish spread, I would end up with a decent spread. It was still a little salty, but in the end it was still very enjoyable. Served with some saltine crackers it made a nice in between meal snack. I would really like to try it again only next time I am going to take them off the salt when I am supposed to!
- 1 lb smoked fish
- 1/2 of a large onion, roughly chopped
- 2 tablespoons of mayo
- 1/2 cup sour cream
- 1 tablespoon hot sauce (I prefer Crystal)
- 1/2 teaspoon of Old bay seasoning
- A couple shakes of Worcestershire sauce
- Black pepper to taste