From a dear departed friend. R.I.P Bob.
Our last fishing trip before the big "C" got him.
He did like food on the spicy side so adjust accordingly.
Captain Bob's Smoked Fish Spread
1 8oz. pkg. cream cheese, softened
1 One 16oz container sour cream
3 Tablespoons Horseradish
2 Tablespoons chopped parsley, fresh preferred.
Tabasco sauce ( Lots is good, but see notes for Chipotle variation.)
3 or more Cups chopped, smoked fish; mackerel, amberjack, mullet; whatever you have.
Chopped celery and onion, about two stalks of celery and a medium onion.
Notes: It is better to pick apart the smoked fish than to use a blender. The texture is much, much better. For a very flavorful and very hot version, back off the Tabasco some and add chopped Chipotles with their adobo sauce until your eyes water when you test it. To get the spread thickness adjusted, add a bit of water. It may need this, especially after a day in the fridge. Chipotle peppers can be found now at many American supermarkets but the Mexican stores will always have them.
Combine and serve
