"Dan Krueger" > wrote in message
k.net...
> 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.

Sounds pretty darn easy. I've got just about all the ingredients, too.
Thanks, Dan!

kili