Smoked Lisa (Mullet) Dip

Course : BBQ
Serves: 1
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1/2 pound smoked fish
1 cup sour cream
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 pieces peppercorns crushed
1 bunch chopped parsley

Preparation / Directions:

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.

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