By Shel Zolkewich (@shelzolkewich)
WINNIPEG — I grew up in Gimli. During commercial fishing seasons, the aroma of freshly-smoked fish wafted from the Olson’s old smokehouse at the waterfront to all parts of town. It was saying, come and get it!
We ate smoked goldeye for afternoon snacks the way other kids ate Cheezies. Our fingers were greasy and smelly until our next shower. We didn’t care. We couldn’t get enough and I still can’t.
Nowadays in our household, smoked goldeye is most often served in the newspaper it came in, fresh from the Domo station in Winnipeg Beach, accompanied by a couple of cold beers and a roll of paper towel. But if you want to go a little more upscale, try goldeye instead of ham in Eggs Benedict, use in in your favourite fish cake recipe or try this dip that’s fit for the fanciest restaurant tables in the city.
Smoked Goldeye Dip
- 1 whole smoked goldeye
- 1 8 oz package cream cheese, softened
- ¼ cup mayonnaise
- ½ cup sour cream
- 1 teaspoon hot sauce
- 1 teaspoon fresh lemon juice
- ½ teaspoon black pepper
- ¼ cup fresh parsley, chopped
- 1 shallot, finely chopped
- multigrain crackers or baguette crisps
Remove skin from smoked fish. Gently pull flesh away, leaving as many bones attached to the skeleton as possible. Crumble fish between fingers, removing any bones. Set aside.
In a medium-sized bowl, mix together cream cheese, sour cream, mayonnaise, hot sauce, lemon juice, pepper and parsley. Then add in half of the reserved fish. Mix well.
To serve, top multigrain crackers or baguette crisps with one teaspoon of dip. Top with a piece of reserved fish. Serve with minced shallots.