3 Lb fish fillets (King, spanish or blue fish are great for this!)
`1/2 Cup sour cream
1/2 Cup mayo
1 8 Oz package cream cheese
1/2 Red onion, chopped
2 Jalepenos, chopped
2 Stalks of celery, chopped
Zest and juice of 1 lemon
2 Teaspoons Old Bay seasoning
Few dashes of Worcestershire sauce
1/2 Tablespoon Cayenne
2 Teaspoons Garlic powder
Directions
Pat fish fillets dry and arrange on baking dish skin down. Leave uncovered in fridge until tacky to the touch- at least 2 hours (this process is called forming a pellicle and makes a big difference when smoking fish!)
Season fish with salt, pepper and garlic powder
Smoke fish using hickory wood at 200 degrees for at least 2 hours or until dry
In a large bowl, mix the cream cheese, sour cream and mayo.
Add lemon juice, zest, worcestershire, old bay and cayenne
Fold in the smoked fish (breaking up into pieces), celery, red onion, and jalepenos.
Mix well and season with salt and pepper as needed
Cover and chill. Serve with crackers or vegtables!
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