Smoked King Dip

By GeniaSophia

Ingredients

• 1/2 pound smoked fish, skin removed (mackerel, trout, bluefish, amberjack, tuna, or kingfish)
• 1 tsp bottled horseradish
• 2 tbsp sour cream
• 4 oz cream cheese
• 1 tbsp minced roasted red pepper
• 1/4 tsp Hoisin sauce (in Asian section)
• 1 tsp fresh lemon juice
• Freshly milled black pepper
• Variations: 2 tsp. garlic chives
• low fat sour cream and cream cheese
• toasted pecans or pine nuts-Garnish with toasted nuts

Preparation

Step 1

Use a heavy duty mixer or food processor to break down the fish into proper consistency, but elbow grease will work just the same.

Flake the fish into a large mixing bowl. Add the horseradish, sour cream, cream cheese, roasted pepper, hoisin sauce, and lemon juice. Beat untill thoroughly combined, about 2 minutes with an electric mixer. Season with alt and pepper.

Garnish with strips of red pepper or chopped parsley, and serve with thinly sliced toasted rye bread or crackers.

This freezes very well, however omit the pine nuts before freezing.