The Story Behind the Food
During the summer months, I spend a few hours every week on the Red River of the North right here in Fargo, North Dakota. Sometimes I take my daughter, and sometimes I fish by myself. Our fishing spot is 5 minutes from our house, so I can usually catch a couple fish for supper in short time. During these fishing trips, we catch a whole lot of Goldeye. These silver fish are only found in Canada and the northern U.S. and considered "trash". I have never seen anyone keep one.
Finally one day, after catching & releasing a dozen Goldeye in less than 30 minutes, I finally decided to keep a few and try them in the smoker. To my surprise, they were great. But BEWARE the small bones. That is why I use a food processor in this recipe. Enjoy!
Cleaning & Brining the Goldeye:
I scaled 4 Goldeye, gutted & cleaned & soaked them in mixture of 1 cup milk, 1/2 cup orange juice, 1 Tablespoon lemon juice, & 2 Tablespoon salt for 2 hours. I rinsed them off, rubbed with a little olive oil, & put in smoker with apple flavored wood chips at 250 degrees for 2 hours. I removed them, wrapped them in foil, and put in fridge overnight. The next day I picked fish off bones as best I could & was left with 8 ounces fish with very small bones remaining.
Smoked Goldeye Fish Dip Ingredients:
- 8 ounces smoked Goldeye
- 8 ounces cream cheese
- 1/4 cup Hellmann's mayonnaise
- 1/2 jalapeno, seeded
- 1/2 small onion
- 1 Tablespoon Worcestershire
- 1 teaspoon hot sauce
- 2 teaspoons salt
- 2 celery stalks finely chopped
- 1/2 red bell pepper, finely chopped
1. In a food processor, add all Fish Dip ingredients except for the celery and bell pepper. Puree mixture for a full minute to blend well until smooth, and grind up those small bones.
2. Pour blended mixture into a bowl, add chopped celery and red bell pepper, and mix until well blended. Cover and refrigerate for at least 1 hour before serving with crackers or bread.