@cookinwidkunchi: Savory Smoked Fish Dip Ingredients The Aromatics: ¼ cup Sweet yellow bell pepper, finely diced ½ cup Celery, strings removed and finely chopped 1 medium Shallot, minced 2 tbsp Green onions (scallions), finely sliced The Base & Seasonings: 2 pints Smoked fish (such as Golden Tilefish or similar), flaked and bones removed 2 cups Mayonnaise ¼ cup Lemon juice 2 tbsp Pickle juice 1 tbsp Spicy brown mustard 1 tbsp Garlic paste 2 tbsp Blaxican Fajita Seasoning 1 tsp Red wine vinegar (to taste) Freshly cracked black pepper, to taste Coarse sea salt, to taste Instructions 1. Prep the Veggies Peppers & Shallots: Finely dice your yellow bell pepper and mince the shallot. The Celery Secret: Before chopping your celery, use the back of your knife to peel away the tough outer strings. This small extra step completely changes the bite, making it crisp without any stringy texture. Finely chop the celery. Green Onions: Slice your green onions thinly. Combine all your prepped aromatics into a mixing bowl and set aside. 2. Blend the Base Add your smoked, picked fish to a food processor. Add the mayonnaise, lemon juice, pickle juice, spicy mustard, garlic paste, and the Blaxican Fajita Seasoning. Pulse the processor carefully. You want to blend the base until it is smooth and uniform, but stop before it becomes mushy. Do not add the fresh aromatics to the blender—you want to keep their crunchy texture separate. 3. Combine and Elevate Transfer the smooth fish blend from the food processor into the bowl with your fresh aromatics. Use a spatula to fold everything together thoroughly. To give it that ultimate pop of flavor and acidity, add a dash of red wine vinegar, followed by a pinch of coarse sea salt and freshly cracked black pepper. Give it a final mix. 4. Serve Serve chilled alongside your favorite crackers or potato chips. #cookinwidkunchi

Cookin Wid Kunchi

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Friday 29 May 2026 14:00:07 GMT