Smoked fish dip

Had some Y bone strips and a small northern from last weekend. Could’ve pickled them, but smoked them and then mixed with cream cheese, Mayo, green onion, and jalapeño. Fantastic! Definitely another option in my book!

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That looks awesome!!

I had fish dip in Florida with mullet. Tasted like bait. I’d love to try it with northern.

looks great. i like making this with smoked salmon

Looks yummy and another way to take advantage of all the small pike you are allowed to keep these days

That is a great combination. I do the same thing all the time. It also works well with can tuna.

Try adding some celery, little less cream cheese, and more mayo for a great sandwich spread.

How do you prep your fish to smoke?

I have one that’s very similar I stole off the net:

1 cup mayo
1 cup sour cream
1 packet knoors vegetable mix
1/4 cup finely diced green onion
1/3 fillet smoked salmon

It’s so good my kids even eat it.

Rodwork, just a simple brine with water , pickling salt, brown sugar, and garlic powder. I brined for 6 hours and rinsed and let dry on a rack for an hour. Smoked at 180 for 2.5 hours

^I do about the same for my brine.
Thought I would past this in:

Ingredients
o 2 can of tuna, white meat in water
o 2 Jalapeño not seeded, stems removed
o 8 ounces of Philidelphia Cream Cheese
o Mayo
o Green onions
o Garlic

Directions
1. Dice up the Jalapeño pretty good.
2. Poke holes into tin foil with a grilling fork.
3. Take the cans of tuna, drain, and spread it on tin foil. Then spread the Jalapeños on top of the tuna. Smoke for 30 minutes at 220 degrees, add 30 min for another rack (don’t go over 2 racks).
4. Take out allow to cool
5. Mix with Philidelphia Cream Cheese. Thin it with a little mayo, chop up some green onions for taste and flavor, garlic to taste. Mix it really well.
6. Put in the fridge for a couple of hours to let flavors combine.
7. Serve with Ritz type crackers or Frito Scoops, or piece of anything

stevenoak wrote:

I had fish dip in Florida with mullet. Tasted like bait. I’d love to try it with northern.

I had it in Florida and it was made from sailfish. It was excellent. I heard it’s commonly made with sailfish and marlin because they are good smoked.

Cant fully tell but did you filet them or leave the skin on? Wouldnt the brine get really slimy with the skin on?

That’s a great idea for pike, I’ve done it with smoked Tullibee and no jalapenos and it’s one of my favorites.

KP, the smaller pike I left skin on. Yea it gets pretty slimy and stinky

I also used garlic herb whipped cream cheese, little extra flavor and easier to mix. My kids have been crushing it

Craig Sery wrote:

KP, the smaller <strong class=”ido-tag-strong”>pike I left skin on. Yea it gets pretty slimy and stinky

Did the fish turn out fishy tasting with the skin on? Sorry for the questions but I want to try this. Looks really good!

No, but you could probably skin it and just lay it on foil in smoker. I kinda just used a mix and match from other recipes I found online. Hardest part of the smaller pike is picking the y bones out since they’re so thin, but definitely worth it!