Friday, June 18, 2010
Rob's Smoked Fish Spread
Here is one of my most kept secrets for smoked fish spread. With the impending Spanish Mackerel invasion, I thought it proper to share this. One of my all time favorite fish for this dish is smoked Spanish Mackerel.
The best way to catch macks during the summer run is early in the morning. I like using a silver Gummy Minnow or silver spoon fly worked fast. Spots near Fort Desoto or the mouth of the Bay are good. Make sure you use a strong wire leader for these toothy torpedoes.
Here's my strange way of writing a recipe.....Ya'all pay 'tention nah...
Smoke 2 average sized mackerel filet's. I put them on a low heat charcoal with Jack Daniels chips for around an hour and a half.
Crumble warm mackerel filet's into a bowl. Not too fine...we want it to be a bit chunky.
Add a container of Philly Cream Cheese (one of the ONLY things from Philly allowed in my house) and a cup of your favorite mayo. A bit of horseradish will work too.
As much as I hate celery, a little won't hurt.
A bit of fresh cilantro.
A squeezed lemon.
Some paprika for garnish.
Serve still warm with crackers or soft bread.
Mmmmm...c'mon macks c'mon....
This is perfect for your summer get togethers or birthdays. A good Belgian White Ale compliments this nicely.