Smoked Mullet Dip

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2 users rated this recipe an average rating of 4.5
Makes:
24 servings
Serving Size:
2 tablespoons
Soak:
1 hr
Prep:
10 mins
Smoke:
35 mins
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Smoked Mullet Dip

Ingredients
4
alder or oak wood chunks
24
ounces fresh or frozen mullet or mackerel fillets (with skin)
2
tablespoons Old Bay seasoning
1
3 ounce package cream cheese, softened
1/3
cup mayonnaise or salad dressing
1/3
cup sour cream
1/3
1
tablespoon Creole mustard
1
tablespoon Worcestershire sauce
1
teaspoon paprika
1/4
teaspoon crushed red pepper
 
Crushed red pepper (optional)
 
Crackers

Directions

  1. At least 1 hour before smoke cooking, soak wood chunks in enough water to cover. Drain.
  2. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Sprinkle fish with 1 tablespoon of the Old Bay seasoning.
  3. In a smoker grease grill rack; arrange preheated coals, drained wood chunks, and water pan according to the manufacturer's directions. Pour water into pan. Place fish on the grill rack over water pan. Cover; smoke for 35 to 45 minutes or until fish flakes easily when tested with a fork. Add additional coals and water as needed to maintain temperature and moisture.
  4. When cool enough to handle, remove skin from fish. Flake with a fork. (You should have about 2 cups.)
  5. In a large bowl combine the remaining 1 tablespoon Old Bay seasoning, the cream cheese, mayonnaise, sour cream, onion, mustard, Worcestershire sauce, paprika, and the 1/4 teaspoon crushed red pepper. Beat with an electric mixer on medium to high speed until combined. Fold in fish. If desired, sprinkle with additional crushed red pepper.
  6. Serve with crackers.

Nutrition Facts

(Smoked Mullet Dip)
    Per serving:
  • 73 kcal cal.,
  • 5 g fat
  • (2 g sat. fat,
  • 1 g monounsatured fat),
  • 20 mg chol.,
  • 230 mg sodium,
  • 1 g carb.,
  • 6 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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