Spicy Smoked Pollock Dip
Chef Rachel Yang
Joule, Revel and Trove restaurants
Pollock might be underrepresented here in the U.S., but it’s immensely popular in other countries, such as Korea, says chef Rachel Yang. She sources wild Alaska pollock fillets for this recipe, a flaky and lean fish similar to cod. Salting and hot smoking it brings another dimension to its natural flavor. Chef Yang blends the smoked fish into a spicy, creamy dip for an easy appetizer or spread. She also recommends adding soft-boiled eggs on top for a breakfast dish.
16 oz. pollock filets
1 tbsp. kosher salt
2 tbsp. roasted garlic or garlic confit
¼ cup mayonnaise
¼ cup creme fraiche or sour cream
1 tbsp. gochujang
1 tbsp. fish sauce
2 tbsp. canola oil
1 tbsp. chili powder or Korean gochugaru
1 tbsp. chopped cilantro leaves
1 tbsp. bonito flakes
1. Salt pollock filets with kosher salt; let stand for about 30 minutes. Set the smoker at 250 F and hot smoke the fish for 30 minutes. Peel off the fish skin and reserve the flesh.
2. In food processor, combine fish with roasted garlic confit, mayonnaise, creme fraiche, gochujang, and fish sauce; pulse until well blended.
3. Prepare smoky chili oil by toasting chili powder in canola oil until amber brown.
4. To serve, spoon the pollock dip into a shallow bowl and garnish with cilantro, bonito flakes and smoky chili oil. Accompany with crackers, bread or vegetable crudites.
Photo courtesy of Alaska Seafood Marketing Institute