Smoked Mullet Dip
alder or oak wood chunks
ounces fresh or frozen mullet or mackerel fillets (with skin)
tablespoons Old Bay seasoning
3 ounce package cream cheese, softened
cup mayonnaise or salad dressing
cup sour cream
cup finely chopped sweet onion
tablespoon Creole mustard
tablespoon Worcestershire sauce
teaspoon crushed red pepper
Crushed red pepper (optional)
- At least 1 hour before smoke cooking, soak wood chunks in enough water to cover. Drain.
- Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Sprinkle fish with 1 tablespoon of the Old Bay seasoning.
- 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.
- When cool enough to handle, remove skin from fish. Flake with a fork. (You should have about 2 cups.)
- 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.
- 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