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Smoked Fish Dip
Using an electric smoker is easy! For tuna, use an 8 oz tuna steak. For sheephead, redfish, or black drum, leave the fish on the skin & scales (on the half shell).
Fish fillet or steak
Magic Swamp Dust
smoking chips (hickory or your favorite)
4 oz cream cheese, softened
1 c mayo
1/4 c salsa
1/4 c sliced green onions
Magic Swamp Dust
Heat your electric smoker to 190 degrees, add chips. Season fish well. Smoke for 2 hours. Let fish cool, then remove from skin (if applicable), break into large flakes.
In a bowl, combine dip ingredients well, then stir in smoked fish. Season well and serve with crackers. We added a little Zucchini Chow Chow to our dip and it was amazing! Order at Creative Cajun Cooking or find it at DeLaune's Supermarket in St. Amant.
