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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 15 |
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Smoked fish spread (or dip or salad, depending on consistancy) that makes a great party dip, an appetizer or just a tasty munchy . Ingredients:
3 lbs fish fillets (almost any fish will do) |
1 medium onion |
1 medium bell pepper |
2-3 stalks celery |
1/4 cup dried parsley flakes |
8oz cream cheese |
1 cup salad dressing (miracle whip or similar) |
salt, ground black pepper, dried granulated onion, and dried granulated garlic all to taste |
Directions:
1. 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.
2. Start fire in smoker and allow temperature to stabilize at about 225 to 250 F at the point where the meat will be placed.
3. Allow cream cheese to soften to room temperature.
4. Rub one side of each fish fillet with a mixture of salt, ground black pepper, granulated onion and granulated garlic.
5. 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.)
6. Remove fillets from smoker and allow to cool.
7. Finely chop the onion, bell pepper and celery.
8. Mix in the parsley flakes.
9. Finely chop the cooled fillets and mix well with the onion, bell pepper, celery and parsley.
10. Add the softened cream cheese and salad dressing and mix well.
11. If the mixture appears too stiff add cold milk 1-2 Tbsp at a time and remix until desired consistency is acheived.
12. If you prefer to use this as a dip, puree the mixture with added milk in a food processor until creamy and scoupable.
13. Chill and serve with crackers or toasted, thinly sliced bread.
14. This is best after it has set in the refrigerator overnight and the flavors have melded together.
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