Description
Catch and smoke your own, or buy a smoked fish at the store. Either way this Great Lakes region smoked fish dip appetizer is sure to be a hit with crackers and veggies or spread between two slices of bread for a superior sandwich.
Ingredients
- 1 whole Smoked Fish, Skinned And Deboned And Broken Into Large Chunks (see Note)
- 8 ounces, weight Cream Cheese (softened At Room Temperature)
- ½ cups (Real) Mayonnaise
- 2 Tablespoons Sweet Relish
- 1 Tablespoon Horseradish Sauce
- 1 Tablespoon Green Bell Pepper, Seeded And Finely Diced
- 1 Tablespoon Red Bell Pepper, Seeded And Finely Diced
- 1 Tablespoon Red Onion, Finely Diced
- 1 Tablespoon Fresh Parsley, Finely Chopped
- ½ teaspoons Smoked Paprika
- ½ teaspoons Liquid Smoke
- 1 teaspoon Sugar
- Salt And Pepper, to taste
Preparation
Put all of the ingredients into a large bowl. Mix well with a large spoon. Chill for several hours. Serve with crackers and/or veggies of your choice. You can also use it as a sandwich spread.
Note: In this case I used one whole smoked trout with skin and bones removed. But you can use any smoked fish. I’ve used cutthroat and salmon before.
