Note from Tony Dean: Dennis Kassube, Paul Lepisto and myself were at Roy Lake Lodge near Lake City, SD during the fall of 2004. We'd just finished videotaping a show segment on smallmouth bass and walleyes. We caught several dozen big smallies, topped off with a few fish in the 5 pound range and a few walleyes that ran to 9 pounds.
We did keep one three pound walleye to make up some walleye fingers for appetizers. Dennis had just sliced up the walleye and began deep frying the "fingers," when Chris Francis, another guest at the resort, came by. He offered us a platter full of crackers and something he called "Smoked Northern Pike Dip."
It was superb...and he later sent me the recipe, which follows.
Smoked Northern Pike Dip
Ingredients & Preparation:
One northern pike of 4 to 6 pounds. After cutting off the head and tail, punch holes in the pike's back with a sharp knife. Soak overnight in a brine of 1 pound salt, 1 pound brown sugar and 1 gallon of water.
Smoke the pike four hours at 220 degrees.
Remove the skin and "Y" bones, then mash the fish with a fork.
Add 3 tablespoons of horseradish and three tablespoons of mayo.