Georgia-Florida Fishing Report Recipes:
Robert Alan Richardson's smoked fish dip:
I have to give credit where credit is due so let me give a shout out to my good friend and fishing companion, Dan Pritchard, for offering me the smoked fish that I used in this recipe. He is a smoking guru and all the fish he has given me has either been eaten by itself or used in this recipe as I do not have a smoker. Dan has an industrial strength electric and stainless steel smoker that does an awesome job of smoking fish.
I have tried using these as different ingredients and it’s all good, so mix and match what suits your taste.
8 oz. cream cheese
6 T (1/3 cup) mayo
1 T chopped onion
1 T chopped celery
½ cup lime or lemon juice
Red Pepper to taste
Black Pepper to taste
½ T Liquid Smoke
¼ t garlic
¼ C chopped pickles or pickle relish
3 T Worsterschire Sauce
1 T soy sauce
1 t Horseradish
2-4 drops Hot sauce
Smoked Fish to your taste-I've used blue fish, king mackerel, cobia, and other smoked fish and it always seems to come out tastin' great.
Not much to the directions. Just put it all together to your taste and liking, get you some good ole Club Crackers and dip to your heart's content. Mighty tasty.