Smoked Whitefish Dip
- 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 lemon-pepper seasoning; rub in with your fingers. Cut off the top 1/2 inch of the garlic bulb to expose the ends of the individual cloves. Leaving garlic bulb whole, remove any loose papery outer layers. Place garlic bulb on a sheet of foil. Drizzle with oil. Bring foil up around bulb, folding edges together to loosely enclose.
- 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 and garlic bulb on grill rack over water pan. Cover; smoke for 40 to 50 minutes or until fish flakes easily when tested with a fork and garlic feels soft when squeezed. Add additional coals and water as needed to maintain temperature and moisture.
- When cool enough to handle, remove skin (if present) and flake fish. (You should have about 2 cups.) Unwrap garlic. Squeeze bulb from the bottom of papery husk, and cloves will pop out.
- In a large bowl combine smoked garlic, cream cheese, sour cream, blue cheese, thyme, and pepper. Beat with an electric mixer on medium to high speed until combined. Fold in whitefish, bacon, shallot, and walnuts.
- Serve immediately with crackers or cover and chill for up to 3 days.
From the Test Kitchen
*TO TOAST NUTS:
To toast nuts, preheat oven to 350 degrees F. Spread nuts in a shallow baking pan. Bake for 5 to 10 minutes or until light brown, watching carefully and shaking once or twice.
Nutrition Facts (Smoked Whitefish Dip)
- Per serving:
- 67 kcal ,
- 5 g fat
- (2 g sat. fat ,
- 1 g polyunsaturated fat ,
- 1 g monounsaturated fat ),
- 19 mg chol. ,
- 93 mg sodium ,
- 1 g carb. ,
- 4 g pro.