House-smoked Cajun Redfish Dip Recipe

Prepare and brine fish (optional quick cure)

Rinse and pat the Red Drum fillet dry. Lightly season both sides with 1 tsp salt, 1 tsp black pepper, and 1 tsp of the Cajun spice blend. If you have 20–30 minutes, place fish on a rack in the refrigerator uncovered for a quick dry-brine to firm the flesh; otherwise proceed immediately.

Smoke the fish

Preheat your smoker or a covered grill for indirect smoking to 200–225°F (93–107°C). Add the soaked applewood or oak chips to the smoker box or coals. Place the fish on a lightly oiled rack and smoke for 30–45 minutes, until the fish flakes easily and reaches an internal temperature of 145°F (63°C). Remove and let cool slightly.

Flake and season

When cool enough to handle, flake the smoked fish into large pieces, removing any remaining bones. Mix in 1 tsp brown sugar and the remaining 1 tsp Cajun spice (adjust heat to taste). Taste and add additional salt or cayenne if desired.

Combine creamy base

In a large bowl, beat the softened cream cheese until smooth. Fold in the mayonnaise, sour cream, 1 tbs Cajun hot sauce, 1 tsp Worcestershire sauce, and 1 tbs lemon juice until a uniform, slightly loose consistency is reached.

Finish the dip

Fold the flaked smoked Red Drum into the creamy base along with the sliced scallions and 2 tbs chopped parsley. Adjust seasoning with salt, pepper, and a pinch more Cajun spice if needed. Transfer the dip to a serving bowl and dust the top with 1 tsp smoked paprika. Chill at least 30 minutes to allow flavors to meld (can be held refrigerated up to 24 hours).

Make pickling brine

In a small saucepan combine 1 cup water, 1 cup white wine vinegar, 2 tbs granulated sugar, and 1 tsp pickling salt. Add the smashed garlic, 1 tsp black peppercorns, and 1 tsp mustard seeds. Bring to a simmer over medium heat, stirring until the sugar and salt dissolve, then remove from heat and let cool 5 minutes.

Pack jars

Place the carrot julienne, cucumber slices, red onion, datil pepper halves, and optional dill sprigs into a clean jar or shallow container. Pour the hot brine over the vegetables so they are fully submerged. Allow to cool to room temperature, then refrigerate.

Quick pickling time

For best flavor, refrigerate at least 1 hour before serving; datil peppers will mellow and sweeten slightly overnight but are ready in 1–4 hours. Keep refrigerated and use within 2 weeks.

Arrange the chilled Cajun Redfish Dip in a shallow bowl. Garnish with the remaining 1 tbs chopped parsley and a light dusting of smoked paprika. Place lahvosh crackers and optional celery or fennel sticks on the side. Serve a small dish of the house pickled vegetables and several datil pepper pickles so guests can add a spicy bright bite to each cracker.

If desired, offer lemon wedges for squeezing over the dip and extra hot sauce on the side. The dip keeps refrigerated for up to 3 days; bring to cool room temperature before serving.