Smoked Wahoo Dip and Spread (BGE)
Jay Gleaton
8
10 minutes
50 minutes
American
Fish
If you're lucky enough to catch one of these bad boys you do get a lot of good meat. Here we are going to slow smoke the fish, add a few things to make that smoked fish super spreadable and we are going to end up with a healthy treat that you can spread on crackers, or between some slices of bread, or on top of a salad, or in a wrap.
We can sub out other fish here, traditionally trout is used for this but really a firm tightly flaked white fish is ideal, whatever it may be.
I'm smoking on my XL Big Green Egg as always.
Ingredients
2 lbs Wahoo
Ghost Pepper BBQ Rub
¾ Cup Yogurt
½ Cup dukes mayo
2 Tbsp Nice olive oil
1 Rib celery diced fine
1 Large lemon juice and zest
1 Shallot diced fine
Salt
Pepper
Crackers
Directions
Get your coals and wood going on a smoker at low temp. 190-200 degrees
Sprinkle some Ghost BBQ Rub over the fish and then Smoke over low heat for 50 minutes. No oil needed here
Chop the celery and shallot very finely and mix into the rest of the ingredients, mayo, lemon juice, lemon zest, salt and pepper.
Mash in the fish, still warm, but not hot into the ingredients with a fork to beak it up until it is a nice texture.
Serve on cucumber or crackers or a in a sandwich or wrap and ENJOY!
