SMOKED FISH DIP
Norman & Janet Van Aken © All Rights Reserved 2015, “My Florida Kitchen”
It kind of catches me when people say we don’t have the “Four Seasons” in Florida. I find myselfnot saying anything. Why argue? My wife and I come from the undeniably clear versions of them up in Northern Illinois so … we know. But when you live here in Florida the majority of yourlife… you can perceive seasonality very much. Let’s just put it this way for simplification. We eatceviche in hot weather and smoked fish dip in cool weather!
Yield: 1 Cup + 2 Tablespoons
2 Cups Smoked Fish, as desired (Mullet and Wahoo are big in Florida). Feel free to smoke your own like we do but very good store bought versions exist and can be overnighted to your door.
5 Tablespoons sour cream
3 Tablespoons cream cheese
½ teaspoon Dijon or ‘yellow mustard’
½ teaspoon Tabasco
1 teaspoon ‘Pick a Peppa’ sauce, (‘A-1’ is a reasonable alternative too)
1 teaspoon of your favorite spice blend or our Escabeche Spice
3 Tablespoons spicy variety of pickle relish, (we like ‘Wickles’)
Lightly crumble the fish. Mix the rest of the ingredients except the pickles before adding the fish with a mixer until smooth. Fold in the fish and pickle relish. Chill covered until ready to serve.
Offer crackers with this to keep it simple.