Fish Dip, Misfit Style
12 ounces smoked fish, we used Rudder fish, covered with Joltin' Josh's Coffee Rub, smoked at 250 degrees with maple wood to an IT of 165 degrees, then cooled
6 ounces cream cheese
3 tbsp of pickled jalepenos
1 stalk celery, chopped, leaves and all
Juice of one lime
Zest of one lime
2 tsp Old Bay seasoning
1 tsp Arnold's Prairie Dust
1 TBSP of hot sauce, we used Datil Pepper sauce which is a milder hot sauce
1/3 cup good mayo
Whip together all ingredients in food processor, breaking up smoked fish and adding in slowly so as to not bog down processor. Enjoy with a cracker or cut vegetables. Quite tasty
6 ounces cream cheese
3 tbsp of pickled jalepenos
1 stalk celery, chopped, leaves and all
Juice of one lime
Zest of one lime
2 tsp Old Bay seasoning
1 tsp Arnold's Prairie Dust
1 TBSP of hot sauce, we used Datil Pepper sauce which is a milder hot sauce
1/3 cup good mayo
Whip together all ingredients in food processor, breaking up smoked fish and adding in slowly so as to not bog down processor. Enjoy with a cracker or cut vegetables. Quite tasty