Instructions: Coat fillets with olive oil. Season with salt and pepper and Italian seasoning. Allow to stand while lighting smoker. Smoke in homestyle smoking unit 45 minutes as per manufacturers instructions. Or, not everyone has a smoker so what I do is start a charcoal fire on one side of my covered charcoal grill and place the seasoned fillets in a handmade aluminum foil pan on the other side of the grill. Punch holes in foil to allow drainage. Add your favorite wood chips to the coals, cover and smoke 1 to 1 1/2 hours. Remove and allow to cool.

Cut two smoked fillets in half lengthwise and set aside. Crumble remaining 4 fillets in a mixing bowl. Add all remaining ingredients and blend well. Salt to taste. Pour 1/2 mixture into a 4x8-inch loaf pan. Lay in two remaining fillets end to end, forming two rows, and cover with remainder of mixture. Cover and refrigerate overnight. Dip bottom of loaf pan in hot water for a few seconds to help unmold. Unmold to cutting board and slice 3/4-inch thick with electric knife. For smaller servings, cut slices in half top to bottom. Garnish with sprig of parsley and serve with melba rounds or your favorite cracker.

Makes 20 to 24 servings.

Bob Says: This is my variation of a recipe created by master chef John Folse, owner of Lafittes Landing Restaurant in Donaldsonville, La. It is the most popular hors doeuvre item on his menu. It is great for dinner parties because it can be prepared the day before and all that is necessary is to slice and serve.

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