Day: November 13, 2011
Here is one use of all that smoke fish I got in the UP (Upper Peninsula of Michigan, if you haven’t been following my most recent posts). Now this is called “Smoked Fish Dip #2” because it is my second favorite. But it’s the one that we made and it’s still very good. This recipe is a lot milder than my #1, which may appeal to more folks, especially if you don’t eat a lot of smoked fish. The flavor can be a little intense, but I love that smokey goodness. And what’s nice is that this is quick and easy to make, although you may want to let the dip sit for a little bit so that the flavors can marry a little bit.
Here’s what you need:
- 8 oz. smoked fish (this recipe used whitefish, but use what you like)
- 16 oz. cream cheese, softened
- salt and pepper, to taste
- a couple of dashes of Worcestershire sauce
- a couple of dashes of hot sauce, to taste
- 2 T. chopped chives
Coarsely chop the fish; if you like a smoother dip, chop the fish into smaller bits. In a bowl, beat the cheese until nice and creamy. Add the fish, salt, pepper, hot sauce, Worcestershire and mix well. Fold in the chives. You can let this sit for an hour if you like, but it is ready to serve!