Smoked Snapper Dip (+ how to smoke Snapper)


230g Smoked Snapper (see below) or other smoked fish
230g Cream Cheese, at room temperature
1 Tablespoon dark rum
1 Tablespoon finely chopped Spring Onion leaves
1 Teaspoon freshly grated Lemon zest
¼ Teaspoon ground Allspice
Coarse Salt (sea or kosher) and freshly ground Black Pepper


700g fresh Snapper or other fish fillets
For the brine:
¼ Cup Brown Sugar
¼ Cup coarse Salt (sea or kosher)
1 Tablespoon cracked Black Peppercorns
3 Pimento (Allspice) berries
3 Cloves
1 Cinnamon stick
1.9 Litres water
½ Cup dark Rum
Bradley Flavour Bisquettes – Apple, Maple or Pacific Blend


1. Run your fingers over the fish fillets, feeling for bones. Pull out any you find with kitchen tweezers. Trim off any dark portions from the skin side of the fillets using a sharp knife. (This is where the “fishy” flavour resides).

2. Place the Brown Sugar, Salt, Peppercorns, Cloves, Allspice, Cinnamon, and Water in a large deep bowl and whisk until the sugar and salt are dissolved. Add the fish, cover with plastic wrap, and brine in the refrigerator for 8 hours, turning several times.

3. Drain the fish in a colander and discard the brine. Rinse well under cold running water, drain, and blot dry with paper towels. Arrange the fish on one of the Bradley wire racks and place on a Bradley Magic Non-stick Mat. Let the snapper air-dry in the refrigerator until the surface feels tacky (1 hour).

4. Set up the Bradley Smoker and preheat to 250°F (120°C). I like to smoke the fish with Apple, Maple or Pacific Blend Flavour Bisquettes. Smoke the Snapper on its wire rack until bronzed with smoke and cooked through, 30 to 45 minutes. To test for doneness, press it with your finger; the flesh should break into clean flakes. Alternatively, insert the probe of an instant-read thermometer through one end of the fish into the centre. The internal temperature should be about 60°C (140°F).

5. Transfer the Snapper to a baking tray to cool to room temperature, then wrap in plastic wrap and refrigerate until serving. It will keep for at least 3 days in the refrigerator. For longer storage in your fridge use your Innovation Vac & Seal to vacuum pack the fish.

6. Flake the smoked Snapper into a food processor, discarding any skin or bones. Coarsely or finely chopped (your choice) by running the food processor in short bursts. Add the Cream Cheese, Rum, Spring Onion, Lemon zest, Allspice, and Salt and Pepper to taste; pulse to blend. This dip should be highly seasoned.

7. Transfer the dip to a serving bowl. Serve with grilled bread, plantain chips, or your favourite crackers. Serves 6 to 8 as a starter.