Smoked Fish Dip
A good smoked fish dip is an essential warm up for any social gathering, especially if you’re serving something hot off the grill as the entrée. This smoked fish dip can be made with whatever suits your palate — mullet, whitefish, salmon — and is guaranteed to disappear fast.
1-1/2 cups crumbled smoked fish
1⁄2 cup milk
8 oz. Cream cheese, softened
1⁄4 cup finely minced onion
1 stalk celery, finely chopped
1 teaspoon. minced fresh parsley
3 teaspoons Indian relish or sweet pickle relish
1⁄2 to 1 teaspoon lemon juice
1 teaspoon Worcestershire sauce or to taste
Cayenne, pepper & salt, to taste
Put smoked fish in bowl and add milk.
Cover and chill 30 min. to 1 hour
Stir in cream cheese, onion, celery, parsley, relish, lemon juice, Worcestershire, salt and pepper.
Cover and chill for 2 to 3 hours.
Serve with crackers.
Can substitute mayonnaise in place of cream cheese and milk.
owned and operated by Tim, Heather and Danny O’Leary.
They have supplied Central Florida restaurants and residents
with prime seafood for more than a decade.
Their commitment is to always have
only the freshest seafood for your table.
101 N. Country Club Rd.
Lake Mary, FL 32746
407.330.2425
8780 E CR 466
The Villages, FL 32162
352.751.1755