Smoked Fish Spread Recipe

How to make it

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• 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.