Jack's Smack fish spread

I've been making this for years. We named it after my daughter's Pennington Beagle.

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

Season both sides of the filets liberaly with cajon seasoning. Let rest 5 minutes. Heat smoker to 200.

Step 2

Use wood chips and smoke for 2 hours

Step 3

Chop celery, onion and pepper. Transfer to lerge mixing bowl.

Step 4

In food processor, combine cream cheese, mayo, horseradish and white pepper. Blend until thoroughly mixed

Step 5

After the fish has rested, flake it into the mixing bowl withe the chopped veggies. Spoon in cheese mayo mixture from food processor. Had a couple good shakes of cayenne and fold until well mixed. Refrigerate to refirm cheese.

Step 6

Always served with true Saltine crackers, Wickles pickle relish and hot sauce. Enjoy Jack's Smack