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.