When I first started posting on BWE I had searched for a good smoked yellow recipe. I found one and haven't turned back. I have tried a few alterations to it but the original is hard to beat. When I take multiple batches of this stuff to a party or BBQ I have to make sure that I eat a little bit on the way because when I lay it out for others, I blink and it's gone. But I do have just as much satisfaction seeing others smile about it. It makes people talk to me less and eat more.
Originally posted by stevoooooo a while back.
I am quoting him here because he definitely deserves credit for this one
"Smoked Fish Dip
1 ½ cups crumbled smoked fish
1/2 cup milk
8 ounces light cream cheese, softened
1/4 cup finely minced onion
1 stalk finely chopped celery
1 tablespoon finely minced fresh parsley
3 teaspoons sweet pickle relish
1/2 teaspoon lemon juice
1 teaspoon Worcestershire sauce (or to taste)
Cayenne, salt and pepper to taste
Put the smoked fish in a medium bowl and add the milk. Cover and chill for 30 minutes to an hour. Stir in the cream cheese, onion, celery, parsley, relish, lemon juice, Worcestershire sauce, and cayenne, salt and pepper to taste. Cover and chill for 2 to 3 hours until flavors have blended. Serve with your favorite crackers."
I also have tried his brining method for smoking the yellowtail and also comes out great. I smoke between 160-170 for 3 hours. That part of the equation will never change for me.
