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Smoked Lisa (Mullet) Dip

none

1/2 pound smoked lisa or other smoked fish
1 cup sour creme
2 teaspoons lemon juice
2 teaspoons chopped chives
1 dashes ground cloves
1 teaspoon instant minced onions
1/2 teaspoon salt
1/4 teaspoon dried rosemary; (optional)
6 peppercorns crushed
chopped parsley

Remove skin and bones from fish. Flake. Combine all ingredients except parsley. Chill at least one hour to blend flavors. Sprinkle dip with parsley. Serve with chips or crackers. Makes 1-3/4 cups. Recipe By: Ted Dahlen "Smoke Seafood" Posted to the BBQ-List by Bill Mathews on 04 Dec 1998 - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00


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