Smoked Fish SpreadFrom saltymike 2 years ago
- 3 lbs fish fillets (almost any fish will do) shopping list
- 1 medium onion shopping list
- 1 medium bell pepper shopping list
- 2-3 stalks celery shopping list
- 1/4 cup dried parsley flakes shopping list
- 8oz cream cheese shopping list
- 1 cup salad dressing (Miracle Whip or similar) shopping list
- salt, ground black pepper, dried granulated onion, and dried granulated garlic all to taste shopping list
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.
The Cooksaltymike Naples, FL
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