Smoked Surf Perch Pate (or any white fish)
Brine & Fish:
4C Water
Scant 1/4 C Salt
1/4 C Brown Sugar
1tbs Peppercorns
Teaspoon Onion Powder
Teaspoon Garlic Powder
1/4 C Soy Sauce
Mix it up and pour into a non-reactive tray, put the fillets in, chuck it in the fridge for 12hrs or so. Rise the fillets off and place back in the fridge for a couple hours so a pellicle forms. Smoke at 180-200F for 1.5 to 2 hours.
Pate:
3/4 brick or so of cream cheese
1 tsp or more of creamed horseradish
zest and juice of a lemon
heavy pinch of finely chopped dill or to taste
Smoked fish fillets
Mix everything other than the fish together first, then flake the fish in and continue mixing. Place it in a bowl, drizzle with olive oil, cracked pepper, and drop some dill fronds on top for panache. Serve with toast points and some lemon wedges to cut through the richness a bit. Pairs great with a crisp dry white or Miller High Life.
