Smoked fish spread.

[Jon]

Ingredients

12 to 16oz of smoked fish (skinned and boned.)
8oz of cream cheese
3-minced garlic cloves/ or garlic powder
Hot sauce (I use Texas Pete)
Salt and Pepper
1 Lemon
Olive Oil
1 medium size onion.
Evaporated Milk

Directions,

Grate smoke fish using a chesses or vegetable grater, make sure all skin and bones have been removed. Grate one medium size onion as well.

Add cream cheese, garlic, salt and pepper, a splash of olive oil, and hot sauce to taste, and then squeeze in the lemon juice.

Mix with a large fork; add the evaporated milk to get the desired texture.

Serve with Saltines or other cracker.

Recipe is usually better after it has been allowed to sit for a couple of hours.

[Salmonhawk]

Great recipe Jon, that spread you made for us was awesome!! Can't wait to try it on some of our NW fish.

[Sleddddder]

I'll add one to this. This stuff is great.

Salmon Mousse

1 package (8 ounces) cream cheese, softened
1 cup fully cooked salmon chunks or smoked salmon
2 tablespoons chicken broth
2 tablespoons sour cream
1 tablespoon finely minced onion
1 teaspoon lemon juice
1/2 teaspoon salt (omit if using smoked salmon)
Beat cream cheese until smooth. Add rest of ingredients and mix well.

A few little secrets...I always use just a little more onion than called for and I mince it in a food processor. If you use smoked salmon and want very smooth mousse, break up the salmon and run it through the food processor as well.

[Jon]

Sleddddder,

I made the smoked fish spread again and "softened " the cream cheese as you advised to do in you Salmon Mousse recipe, it made it much easer to work with. Thanks for the ideal.