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1 cup smoked sablefish meat
1/2 cup cream cheese
2 tablespoons lemon juice
1 tablespoon garlic
1/2 teaspoon dill
Salt to taste
First, smoke the whole fish (a combination of mesquite and hickory is good). About an hour in, it is easy to peel the skin off to get more smoke on the meat.
Let cool, and separate the meat from the bones by hand.
One part cream cheese to 2 parts fish is a good starting point, but any ratio you like is just fine. Mash the fish and cream cheese together and season with lemon, garlic, dill and sea salt to taste. If you like a lot of lemon and garlic, this is a flexible recipe, so go with what you like.
This is delicious on crackers!