Re: Smoked Fish
I make a smoked tuna (or any fish you want,mahi is killer) spread.
1st I season the tuna with Tony Chasheres cajun seasoning and olive oil. Refrigerate for an hour.
Set up the smoker and use either alder wood or pecan.
Then I finely chop onion,red bell pepper, cellary and garlic and saute in olive oil till soft.
When the fish is done I let it cool and put the fish and veg into the food processor then I add 1 package of creamcheese and a 2 tablespoons of mayo for each pound of smoke tuna.
While you are processing it add a little tabasco and worcestechire sauce, salt and pepper to taste.
Serve on Ritz
I took this from another site and it is great.
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