- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Servings: 4
- Yield: About 2 cups dip
- 16 oz Alaska pollock filets, refreshed
- 1 tbsp kosher salt
- 2 tbsp roasted garlic or garlic confit
- ¼ cup mayonnaise
- ¼ cup crème fraiche (or sour cream)
- 1 tbsp Gochujang (Korean chili paste)
- 1 tbsp fish sauce
- 2 tbsp canola oil
- 1 tbsp chili powder (like Korean coarse chili powder, gochugaru)
- 1 tbsp cilantro leaves
- 1 tbsp bonito flakes
Step 1 Smoke fish
Salt pollock filets with kosher salt for about 30 minutes. Set the smoker at 250° F and hot smoke the fish for 30 minutes. Peel the skin and reserve the flesh.
Step 2 Prepare dip
Put flesh in the food processor with roasted garlic or garlic confit, mayonnaise, crème fraiche, gochujang, and fish sauce. Pulse until well blended.
Make smoky chili oil by toasting chili powder in canola oil until amber brown.
Step 3 To serve
Place the pollock dip in a shallow bowl and garnish with bonito, cilantro and smoky chili oil.Serve with crackers, bread or vegetable crudites. Also great on toast for breakfast with soft boiled eggs on top.