• 2 walleye filets

• 1/2 tsp. dried dill or 2 tsp. fresh dill

• 3-4 whole peppercorns

• 1 8 oz. pkg. cream cheese

• 1 C. shredded cheddar

• 1/2 C. mayo

• 1 tsp. hot sauce

• 1 tsp. chipotle hot sauce

• 1 Tbsp. chopped fresh chives

• 1 Tbsp. chopped fresh parsley

• 1/2 lemon


In a small frypan, poach filets in 1 C. of water seasoned with dill and peppercorns. Cook 4 minutes. Fish is done when it turns white. Remove from water; drain on paper towel. Combine softened cream cheese, cheddar, mayonnaise, hot sauces, chives, parsley & fish. Mix well. Pour onto glass pie plate. Bake at 400º for 10-15 min. Broil an additional 5 min. for crispy top. Remove from oven, squeeze lemon over top, serve with hard crackers or torn bread.

About The Author

Midwest Hunting & Fishing

Where and what to hunt and fish, that’s usually the big question on most sportsmen’s minds. Midwest Hunting & Fishing magazine has been connecting our readers to outdoor adventures all over the Midwest and beyond. Over the years our magazine has become a must have “Travel Guide” for sportsmen looking for information on the next new hunting or fishing experience. Every issue brings the reader interesting, informative and educational content on the world of the outdoors. Inside each issue you will hook up with Guides and Outfitters, new products, places to stay, reviews and even recipes for your harvest. Midwest Hunting & Fishing magazine is a unique bi-monthly magazine. Additional copies are distributed through non-profits, expos, trade shows, and are sent to soldiers overseas.