1 lb smoked mahi mahi
1/2 cup mayonnaise (or more to taste)
11 grams yellow onion, brunoise
Lemon juice to taste (we like to use a lot)
Salt to taste
2-5 radish, sliced
1 head of celery, sliced
1 teaspoon celery leaves
1 teaspoon chives, diced
2 whole lemons, wedged
To smoke the fish:
Prepare smoker as necessary; this is a hot-smoking technique.
Clean the skin of fish and remove bones and blood lines. Portion into 2-ounce pieces. Lightly salt fish. Place fish in smoker and smoke for approximately 10 to 13 minutes. Allow smoked fish to cool to room temperature. Shred the fish by hand to break up and potentially remove any additional bones.
To make the dip:
In a large bowl, combine the fish with mayonnaise, onion and lemon juice. Add salt to taste. Refrigerate. Taste again, and adjust seasoning as needed. More mayonnaise might be necessary; mixture shouldn’t be stiff. It should be creamy and spreadable.
To prepare garnishes:
Slice radish into thin rounds by hand or by using a Japanese mandolin. Slice celery into thin long ribbons by hand or by using a Japanese mandolin. Place all sliced radish and celery into an ice bath. Reserve celery leaves from head of celery. Dice chives finely, and prepare cuts of lemon wedges.
To serve (1-3 persons):
Spread dip out onto a plate or bowl (about 1-2 cups). Top with a thick layer of garnish (celery, radish, chives, celery leaves). Serve with lemon wedges, plus, a bottle of Tabasco Hot Sauce and Captain Wafer’s Crackers.