From the kitchen of Kermit’s Key West Key Lime Shoppe
Serves 4 to 8
This simple to make appetizer recipe doubles easily to serve larger numbers of people.
1/2 sweet onion (such as, Vidalia, 1015, or Walla Walla),
4 smoked mullet
2 Tablespoons Dijon mustard(more or less to taste)
3 Tablespoons of mayonnaise (more or less to taste). The mayonnaise acts as the binding agent, so add just enough to allow the mixture to hold together.
1-teaspoon Kermit’s Key West Key Lime juice (more or less to taste)
Fresh ground pepper to taste
Kermit’s P4 or Golden Hot sauce to taste (As a guide, 1 teaspoon provides great flavor and a nice touch of heat.)
For a spreading consistency, use a food processor. For a chunkier dip, use a mixing bowl.
Note: Mullet has quite a few little bones that are hard to remove (by steven). In using the food processor, most of the bones are chopped up.
Remove the fish from the bone; add to the food processor, pulse until pureed. If using a bowl, mix well with a fork, until the fish is broken into small pieces.
Add Key Lime Juice
Flavor with pepper and hot sauce to taste
Pulse several times to mix well.