15th Fisheries Smoked Fish Dip
(from staceydan’s recipe box)
Per serving: 263 calories, 18 grams protein, 20 grams fat, 2 grams carbohydrates, 81 milligrams cholesterol, 782 milligrams sodium, 69 percent calories from fat.
Categories: Fish
Ingredients
- 1 pound smoked fish
- 1 pound cream cheese, at room temperature
- 2 tablespoons Worcestershire sauce
- 1 teaspoon ground white pepper
- 1/2 teaspoon liquid smoke*, or to taste
- Salt, to taste
- 64 to 80 salt-free crackers such as Bremner wafers, optional
Directions
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Carefully remove skin and bones from smoked fish. You want to end up with close to a pound of flesh, so purchase accordingly. Reserve flesh and discard skin and bones.
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In a food processor fitted with the metal blade, or a good blender, process cream cheese until smooth. Add fish and remaining ingredients, except salt and crackers, and process until smooth, scraping down side of the work bowl or blender container. Taste for salt, adding any, if necessary. To serve individual portions, spoon mixture into -cup ceramic heat-proof bowls. Preheat broiler. Place bowls about 4 inches below the heating element and broil about 2 minutes or until lightly brown. Transfer to individual serving plates surrounded by crackers for dipping, if desired. Makes 8 (1/2 cup) servings.