Smoked Sailfish
kilikini wrote:
> "Dan Krueger" > wrote in message
> k.net...
>
>>WhansaMi wrote:
>>
>>>"Dan Krueger" > wrote in message
thlink.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
>
>
I like to go a bit heavier on the fish and often skip the fresh parsley
and add a bit of the dried variety. I have also used a dash of onion
powder if I didn't have a fresh onion to chop up.
I'm not a fan of Mayo based smoked fish dips. This is the best I've
found so far. Bring on any others!
Dan
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