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© Meredith Corporation. All rights reserved. Used with permission.
At least 1 hour before smoking, soak wood chunks in enough water to cover. Drain.
Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Sprinkle fish with lemon-pepper seasoning; rub in with your fingers. Cut off the top 1/2 inch of the garlic head to expose the ends of the individual cloves. Leaving garlic head whole, remove any loose papery outer layers. Place garlic on a sheet of foil. Drizzle with oil. Bring foil up around garlic, folding edges together to loosely enclose.
Grease the grill rack of a smoker; arrange preheated coals, drained wood chunks and water pan according to the manufacturer's directions. Pour water into pan. Place fish and garlic on the grill rack over the water pan. Cover; smoke for 40 to 50 minutes or until fish flakes easily when tested with a fork and garlic feels soft when squeezed. Add additional coals and water as needed to maintain temperature and moisture.
When cool enough to handle, remove skin (if present) and flake fish. (You should have about 2 cups.) Unwrap garlic. Squeeze the head from the bottom of papery husk and cloves will pop out.
In a large bowl, combine smoked garlic, cream cheese, sour cream, blue cheese, thyme and pepper. Beat with an electric mixer on medium to high speed until combined. Fold in whitefish, bacon, shallot and walnuts.
Serve immediately with crackers or cover and refrigerate for up to 3 days.