Smoked Fish Dip from A Deadly Feast #recipe @lucyburdette

LUCY BURDETTE: In case you hadn't yet heard, the ninth Key West food critic mystery, A DEADLY FEAST, will be in bookstores on May 7! In this book, food critic Hayley Snow is on a seafood tasting tour, run by her friend Analise. So of course John and I took the real tour in Key West where one of the stops was the Lagerheads beach bar. They served the most delicious smoked fish dip and I was determined to make it. 

Ingredients needed:

8 oz smoked trout or other fish
4 oz cream cheese
8 oz sour cream
3 scallions, cleaned and minced
1/4 lemon
1/4 heaping teaspoon Old Bay Seasoning
Salt and pepper to taste

(Or for another variation, leave out the scallions and Old Bay and replace them with a tablespoon of horseradish and two tablespoons of chopped fresh dill.)


In one bowl, flake the fish.

 









In another bowl, combine the softened cream cheese, the sour cream, the chopped scallions, and the lemon. Mix well.








Stir in the fish and mix that up.

 











Serve with crackers or chips or celery or endive.

And T-bone would like you to know that DEATH ON THE MENU is now out as a trade paperback!