Bluefish Mousse

Name: Bluefish Mousse
Yield: Makes about 2 cups
Cuisine: American
Ingredients: 8-ounce to 10-ounce bluefish fillet; 1½ to 2 tablespoons Seafaring Seafood Rub or store-bought seafood dry rub; 2 lemon wedges; 2 tablespoons freshly squeezed lemon juice; 1 envelope unflavored gelatin; 2 garlic cloves; 2 tablespoons chopped fresh dill or 1 tablespoon dried dill; 2 tablespoons chopped fresh dill or 1 tablespoon dried dill; ⅓ cup boiling water; 1 cup heavy cream; ⅓ cup mayonnaise; Several dashes Tabasco or other hot pepper sauce; Several dashes Tabasco or other hot pepper sauce; Kosher salt or coarse sea salt, or more Seafaring Seafood Rub or other dry rub used above (optional); Kosher salt or coarse sea salt, or more Seafaring Seafood Rub or other dry rub used above (optional); Lettuce leaves; Dill sprigs (optional); Toasted baguette slices or crackers; Toasted baguette slices or crackers

Preparation info

Makes about
2
cups

Difficulty
Easy

Appears in

Smoke & Spice

By Cheryl Alters Jamison and Bill Jamison

Published 2014

About

Though a little lighter and more delicate in texture than the previous two smoked fish spreads, this mixture still packs plenty of flavor. The oils in Atlantic bluefish make it a natural for smoking, but you can also use whitefish, cod, or mahi-mahi. Whip it together a day ahead of serving if you wish.

Ingredients

8-ounce to 10-ounce bluefish fillet
1½ to 2 tablespoons

Americas
United States
Starter

Method

Prepare the smoker for barbecuing, bringing the temperature to 200°F to 220°F.
Rub the fish fillet well with the dry rub and let sit at room temperature for 20 minutes. Squeeze one of the lemon wedges over the fish and transfer the fish to the smoker.
Smoke until done throughout, 35 to 45 minutes. Squeeze the other lemon wedge over the fish as it come