Smoke Fish Dip - cooking recipe

Ingredients
    1/2 lb. smoked Spanish mackerel or other smoked fish, fresh or frozen
    1 c. dairy sour cream
    2 Tbsp. lemon juice
    2 tsp. chopped chives
    1 tsp. instant minced onion
    1/2 tsp. salt
    1/4 tsp. dried rosemary
    6 peppercorns, crushed
    1/8 tsp. ground cloves
    assorted chips or raw vegetables
    parsley (garnish)
Preparation
    Remove skin and bones from fish.
    Flake the fish.
    Combine all the ingredients except chips.
    Chill at least 1 hour before serving to blend flavors.
    Sprinkle with parsley.
    Serve with chips.
    Yields 3 1/2 cups.

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