#1
 
3 cups flaked, smoked fish (remove skin and bones)
2 pkg. (8 oz. each) cream cheese softened
3 Tbsp. lemon juice
 2 Tbsp. grated onion
3 Tbsp. chopped parsley
Parsley sprigs (for garnish)
Assorted crackers or raw veggies
 
2 1/4 lbs. of smoked fish yields about 3 cups of flaked fish.
In a qt. mixing bowl combine cream cheese, lemon juice and grated onion. Whip until smooth and fluffy. Stir in fish and parsley. Chill for one hour. Garnish with parsley. Serve with crackers or veggies. Makes approximately 3 1/2 cups of spread.
 
#2
 
1/4 cup Mayo.
 1/4 cup sour cream
 1 tsp. dill weed
 1 tbsp. lemon juice
 Fresh cracked black pepper
 Dash of Worcestershire sauce
 Dash of tobasco
 1/2 teaspoon cayenne
 1 tsp. onion powder
 1 tsp. garlic powder
 
Mix well and chill. Serve on pumpernickel toast points, Garnish with lemon capers
 
#3
 
Smoked Fish Spread
1/2 pound smoked trout or cod fillets
1 container (8 oz.) whipped cream cheese
1 half teaspoon lemon juice
1 tablespoon plus 1 teaspoon prepared white horseradish
4 green onions
Remove the skin from the fish. Place the fish in a food processor. Pulse several times to chop. Add the cream cheese, lemon juice and horseradish and process about 30 seconds longer until the mixture is well combined.
 
Cut the root ends off the green onions and finely slice them. Add the onions to the smoked fish mixture and process several seconds, just until they are mixed in.
 
Serve immediately with crackers or refrigerate to serve later.