WhansaMi wrote:
> "Dan Krueger" > wrote in message
> ink.net...
>
>>I'm close to the ocean and I and friends, have smoked dolphin, wahoo,
>>snapper, grouper, etc. It's all a matter of time. Fish smokes quickly
>>so never overdo it.
>>
>>Eat it hot, cold, or in a dip. My preference is a good smoked fish dip.
>>
>
>
> Dan, could you post a recipe for a good smoked fish dip? I'd love to try
> it!
>
> Thanks.
>
> Sheila
>
>

Smoked Fish Dip

* 1 ½ cups crumbled smoked fish
* 1/2 cup milk
* 8 ounces light cream cheese, softened
* 1/4 cup finely minced onion
* 1 stalk finely chopped celery
* 1 tablespoon finely minced fresh parsley
* 1/2 teaspoon lemon juice
* 1 teaspoon Worcestershire sauce (or to taste)
* Cayenne, salt and pepper to taste

Put the smoked fish in a medium bowl and add the milk. Cover and chill
for 30 minutes to an hour. Stir in the cream cheese, onion, celery,
parsley, lemon juice, Worcestershire sauce, and cayenne, salt and pepper
to taste.
Cover and chill for 2 to 3 hours until flavors have blended.
Serve with your favorite crackers.