Smoked Mullet Dip
1 pound smoked mullet
8 ounces cream cheese, softened
1 c. sour cream
1/4 c. green onions, finely chopped
1/4 c. mayonnaise
1/2 tsp Tabasco sauce
1 tsp Worcestershire sauce
1 tsp lemon juice – more if needed
pinch of paprika
freshly ground black pepper
Remove any bones and skin from the smoked fish, then flake the fish with a fork.
In a food processor, combine cream cheese, sour cream, mayonnaise, Tabasco sauce, Worcestershire sauce, lemon juice, paprika and black pepper. Pulse until the mixture is creamy. Add more lemon juice or sour cream to taste. Place the mixture in a bowl and fold in the mullet and the green onions. Refrigerate for several hours before serving.
This dip works equally nicely with smoked grouper and smoked mahi mahi.
Recipe adapted from Seasonal Florida by Jo Manning.