Holle's Smoked Fish Dip and Smoked Fish Spread

These are great recipes to use for any leftover smoked fish you might have. We don’t like the taste of fatty fish like salmon and mackerel, so I’ve used only lean fishes in these recipes, like bass, puppy drum, and redfish. Feel free to substitute fatty fish, however. A friend of mine makes a dip with smoked mullet that’s mighty tasty! And by the way, mullet is an oily fish, so I’m sure the spread and dip would be good with salmon or mackerel, too.

Holle’s smoked fish dip

What you’ll need:

2 cups smoked fish

1 cup sour cream

¼ cup mayonnaise

1 tablespoon lemon juice

½ teaspoon ground red pepper

½ teaspoon onion powder

Tabasco sauce to taste

Salt and pepper to taste

Directions:

Remove skin and bones from fish and flake the flesh.

In a separate bowl, mix the remaining ingredients. Add the fish and blend.

Serve chilled, with potato chips, veggies, crackers, or bagel chips.

 

Holle’s smoked fish spread

What you’ll need:

2 cups smoked fish

1 block cream cheese, softened

2 tablespoons mayonnaise

1 tablespoon grated horseradish

1 teaspoon Worcestershire sauce

2 tablespoons diced red onions

Salt and pepper to taste

Parsley (optional)

Directions:

Remove skin and bones from fish to yield 2 cups.

In a separate bowl, blend remaining ingredients. Add fish.

If you prefer, the spread can be made into a log or ball. Chill the mixture until firm, then roll in fresh or dried parsley.

Serve with crackers, toasted baguettes, or bagel chips.