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How to make it

  • I use hickory or oak in my smoker, but use your favorite smoking wood., just remember that cedar is not particularly good for this dish.
  • Start fire in smoker and allow temperature to stabilize at about 225 to 250 F at the point where the meat will be placed.
  • Allow cream cheese to soften to room temperature.
  • Rub one side of each fish fillet with a mixture of salt, ground black pepper, granulated onion and granulated garlic.
  • Place fillets in smoker and smoke unitl the fish is FIRM...about 2-2&1/2 hours (typically fillets will be dark gold to light brown with slightly charred edges.)
  • Remove fillets from smoker and allow to cool.
  • Finely chop the onion, bell pepper and celery.
  • Mix in the parsley flakes.
  • Finely chop the cooled fillets and mix well with the onion, bell pepper, celery and parsley.
  • Add the softened cream cheese and salad dressing and mix well.
  • If the mixture appears too "stiff" add cold milk 1-2 Tbsp at a time and remix until desired consistency is acheived.
  • If you prefer to use this as a dip, puree the mixture with added milk in a food processor until creamy and "scoupable."
  • Chill and serve with crackers or toasted, thinly sliced bread.
  • This is best after it has set in the refrigerator overnight and the flavors have melded together.

Reviews & Comments 2

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  • chuckieb 7 years ago
    I am bookmarking this recipe solely because it sounds just so darn good. I've wanted a smoker forever. When I get one someday I shall try this recipe out. My fondest memory of smoked fish was when I was just a little gaffer on a fishing trip with my parents in British Columbia. We walked along a stony beach with men and their smokers creating tantalizing smells. Was offered a slice of toast smeared in smoked salmon and the aroma and taste has haunted me forevermore. Good stuff Salty Mike!
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  • otterpond 7 years ago
    I always figure this was made with mullet. One of my favorite things.
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