Smoked Mackerel Fish Spread
|Adapted from "Barbecue All Year Long" by Ray Lampe and published by St. Martinís Press|
|1 lb||Mackerel fillets, smoked (recipe follows)|
cream cheese, softened
|1 tablespoon||Louisiana hot sauce|
|1 tsp||dried chives|
Zest of one lemon
Crumble the Mackerel by hand into a bowl. Add the mayo and mix. Add the cream cheese and mix. Add the rest of the ingredients and mix well until the color and texture are consistent. Serve on crackers of choice with champagne or a Mimosa
Yield: 6 to 8 servings
For this spread I don’t season the Mackerel at all and I cook it to a well done state. This is best done the day before you plan to make the spread.
1 pound Mackerel fillets, skin on
Prepare the grill to cook indirect at 250ْ using pecan wood for flavor. Season the fillets very lightly or not at all and place directly on the grill skin side down. Cook for about two hours or until very firm. Remove to a plate to cool. Cover and refrigerate until chilled.
Yield: 4 servings