Smoked fish is great by itself - on a cracker with cream cheese, and maybe some salsa, jalapefio jelly, the mango salsa or cranberry-jalapetio relish. But it’s also great in tacos, quesadillas, fish sandwiches, substituted for Canadian bacon in eggs Benedict, or just use your imagination. A special "gracias" to all our friends who submitted recipes and to all the local "guinea pigs" that "taste tested" the recipes and for the constructive criticism before publication.

Tangy Smoked Fish Spread

2 (8 oz) packages cream cheese, softened
2 lemons, juiced
1 lime, juiced
1 green onion, chopped
dried dill weed to taste
salt and pepper to taste
4 oz. smoked fish flaked
1 tsp olive oil (or Italian salad dressing)

In a medium bowl, mix cream cheese, lemon juice, lime juice, green onion, dill weed, salt and pepper. Blend until smooth. Mix in the fish and olive oil or salad dressing. Cover and chill in the refrigerator at least 30 minutes. Serve with crackers, chips or vegetables.

Cheese Ball With Smoked Fish

8 oz. cream cheese, softened
1 cup smoked fish (flaked)
1 cup fresh green onion tops (chives or scallions)
1/2 tsp. worcestershire sauce
1/2 tsp. ground horseradish
4 tsp. dry mustard
1 cup dill weed capers (optional)

Blend cream cheese and smoked fish with fork. Add chives, worcestershire sauce, mustard, horseradish and capers. Form ball with hand. When all is well blended, roll in dill weed. Refrigerate. Serve with rye rounds or crackers such as wheat thins or triscuits.

Compliments of Deanie McLaughlin

Smoked Fish Dip

1 cup dairy sour cream
1/2 cup mayonnaise or salad dressing
1 cup flaked smoked fish
3 Tbs chopped green onion
1 1/2 tsp worcestershire sauce
dash garlic powder or fresh garlic

In small bowl, blend sour cream and mayonnaise. Stir in remaining ingredients. Cover and refrigerate at least one hour. Serve with vegetable dippers, chips or crackers.

Toasted Walnut Smoked Fish Spread

1 package (8 oz.) cream cheese, softened
2 Tbs. butter, softened
4 oz. smoked fish
1 1/4 cup (2 oz) bleu cheese
crumbled 1/4 cup toasted finely chopped walnuts
endive or lettuce leaves

Mix cream cheese with butter until smooth. Stir in smoked fish, bleu cheese and walnuts, mixing well. Spread into base of lettuce or endive leaves, or serve with crackers or vegetables. Garnish with additional toasted walnuts, if desired. Chill until serving.

Toasted Walnut Smoked Fish Spread

1 package (8 oz.) cream cheese, softened
2 Tbs. butter, softened
4 oz. smoked fish
1/4 cup (2 oz) bleu cheese, crumbled
1/4 cup toasted finely chopped walnuts
endive or lettuce leaves

Mix cream cheese with butter until smooth. Stir in smoked fish, bleu cheese and walnuts, mixing well. Spread into base of lettuce or endive leaves, or serve with crackers or vegetables. Garnish with additional toasted walnuts, if desired. Chill until serving.

Mexican Style Deviled Eggs With Smoked Fish

8 hard boiled eggs
4 oz. shredded cheddar cheese
1/4 cup mayonaise
1 Tbs. sour cream
1/4 cup salsa
2 Tbs. sliced green onions
1/4 cup smoked fish, flaked
salt & pepper to taste

Peel eggs and slice in half lengthwise. Remove yolks. Mix all ingredients together and fill eggs with mixture. Refrigerate.

Avocado Stuffed With Smoked Fish

4 hard cooked eggs (the yolks rubbed through a sieve and the whites finely chopped)
1/4 cup milk
1/4 cup strained fresh lime juice
1/4 tsp sugar
1/2 tsp salt
1/3 cup vegetable oil
2 Tbs olive oil
1/2 lb. smoked fish, flaked
2 large ripe avocados
12 strips of fresh red bell pepper or canned pimiento (cut about 1/4" x 2")

In a deep bowl, mash the egg yolks and milk together with a spoon or table fork until a smooth paste is formed. Add 1 Tbs of the lime juice, the sugar and the salt. Beat in vegetable oil, a tsp or so at a time making sure each addition is absorbed before adding more. Add the olive oil by teaspoonfuls, beating constantly. Stir the remaining lime juice into the sauce and taste for seasoning. Add fish, chopped egg whites to sauce mixture and toss gently but thoroughly. Just before serving, cut the avocados in half, remove seeds and peel. Spoon the fish mixture into the avocado halves, dividing equally and mounding it slightly in the center. Arrange 3 strips of sweet pepper or pimiento diagonally across the top of each avocado and serve at once. Makes 4 servings.

Smoked Fish Tortilla Pinwheels

2 - 8 oz. packages cream cheese
2 Tbs milk 1 Tbs chopped dried onion (or 2 Tbs fresh)
4 oz. smoked fish
1 small can sliced black olives
6 fajita size flour tortillas

In food processor, process cream cheese and milk at high speed until smooth. Add onion and fish and process until fish is finely chopped. Reduce speed to low, add olives and process until mixed. Spread on tortillas and roll up, jelly roll fashion. Refrigerate 2-3 hours. Slice into pinwheels.

Salad Nicoise With Smoked Fish

1 1/2 lbs. small red potatoes
1/2 pound green beans, cut into 2-inch pieces
2 Tbs minced red onion
1/2 cup vinaigrette dressing
divided 2 tomatoes
quartered 4 oz. smoked fish
chunked 4 hard-boiled eggs
quartered 8 pitted black olives

Cook potatoes in boiling water until tender, about 10-15 minutes. Drain and let cool slightly. Cut warm potatoes into 1/4 inch thick slices and place in medium bowl. Cook green beans in boiling water until tender, about 5 minutes; drain. Add green beans and onion to potatoes. Pour 1/4 cup dressing over vegetables; toss to coat. Let stand 15 minutes or chill until serving. Arrange potato mixture, tomatoes, smoked fish and eggs on serving platter or individual serving plates; garnish with olives. Drizzle with remaining dressing.

Chilled Avocado & Smoked Fish Soup

2 ripe avocados
peeled & mashed 4-6 oz. smoked fish
flaked 1 cup chicken stock
chilled 1 cup plain yogurt
1 Tbs. finely chopped onion (green or white) lemon juice
to taste salt & pepper
to taste ground paprika or cayenne pepper

Mix all ingredients together and serve chilled. Don't allow to sit too long or avocado will brown.

Chilled Pasta Salad with Smoked Fish

3-4 cups cooked and cooled pasta noodles
2 green onions
chopped fine 1 stalk celery
chopped fine 1 apple sliced and chopped fine
2 Tbs lemon juice
1/2 cup sour cream
1/2 cup mayonnaise
1/2 cup raisins
2 cups smoked fish

Mix all ingredients together in a large bowl, chill and serve.

Creamed Smoked Fish on Toast Tips

To make cream sauce: Combine butter, black pepper, flour, milk, grated swiss or your favorite white cheese. Add flaked smoked fish. Blend until smooth over low flame or double-boiler pan.

Spray individual pyrex-type dishes with Pam or butter and put toast tips in each dish. Add white sauce over toast tips and sprinkle with parmesan cheese. Garnish with peas and/or bacon bits and bake for 15 minutes in a 325 degree oven. Sprinkle with paprika before serving.

Compliments of Beanie McLaughlin

PortoBello Mushrooms Stuffed With Smoked Fish

4 PortoBello mushrooms
2 Tbs olive oil
2 Tbs. butter
1/4 minced green onion
1 stalk celery
finely chopped dash black pepper and salt
1/4 tsp thyme or sage
1/2 cup smoked fish
flaked 2 cloves garlic
minced 1/4 cup bread crumbs
2 Tbs mayonnaise
1 egg, beaten

Coat mushrooms with olive oil and place on baking dish. Saute butter, green onion and celery until transparent. Add seasonings and remaining ingredients. Stuff mushrooms with mixture and top with parmesan cheese. Bake in 350 F oven for 15-20 minutes.

Created by Kim, The Sand Bar Restaurant

Smoked Fish Omelette With Red Onions and Capers

12 large eggs
1 teaspoon salt
1/2 teaspoon ground black pepper
6 oz. chopped smoked fish
4 Tbs chopped red onion
4 tsp drained capers
8 Tbs whipped cream cheese

Whisk eggs, salt and pepper in large bowl to blend. Melt 2 teaspoons of butter in nonstick skillet over medium heat. Add 3/4 cup of the egg mixture into the skillet. Cook until the eggs are softly set, stirring often and lifting edge of eggs to allow uncooked portion to run under, covering skillet if necessary to help set the top. Place 1/4 of the smoked fish on half of the omelet. Sprinkle with 1 Tbs onion and 1 tsp capers. Top with 2 Tbs cream cheese. Fold omelet in half and slide out onto plate. Repeat with ingredients to make 3 more omelets.

Chili & Beans With Smoked Fish

1 lb.diced smoked fish (sailfish is great)
5 slices bacon, cut in pieces
2 Tbs. olive oil
3 stalks celery, chopped
1 large onion, chopped
1 bell pepper, chopped
2-3 serrano chills
3 cloves garlic
1 Tbs. chili powder (or to your taste)
1 Tbs. ground cumin
1 tsp. black pepper
2 cups salsa verde (green tomato sauce) (500 ml)
2 cups Creme de Mariscos (cream of seafood sauce) (500 ml)
4-5 cups pinto beans (or your choice) canned or freshly cooked
1 shot of tequila (for the cook)

Place bacon in large skillet over low to medium flame and add olive oil. Saute onion, celery, bel pepper, chills and garlic. Add spices. When vegetables are translucent, add salsa verde and crema de mariscos, beans and fish. Simmer for about a hour until all flavors are blended. Serve with fresh chopped onion, shredded cheese and garlic bread.

Smoked Fish Stew

3 cups smoked fish
4 Tbs tomato paste
1/2 lb. onions
1/4 cup vegetable oil
1 Tbs crushed red pepper flakes
1 lb. fresh tomatoes
1 quart water

In a saucepan, saute 1/2 lb. thinly sliced onion in 1/4 cup of vegetable oil until soft but not brown. Add fresh tomatoes cut into 1 inch pieces, red pepper flakes, tomato paste and water. Simmer with cover on for 30 minutes. Add the fish and simmer for about 10-15 minutes longer. Add water if necessary and check the seasoning; add salt and pepper, if desired. Cook for another 5 minutes. Serve with beans, rice or pasta.

Smoked Fish Chowder

1 lb.diced smoked fish
3 stalks celery
3 anaheim or poblano chiles
1 quart heavy cream
1 medium white onion
1-2 green onions
3 medium size potatoes
salt and pepper
1 large can corn with liquid half-gallon whole milk flour - oil - tabasco or habanero sauce

Roast green chiles until blistered, then cover 15 minutes. Remove skin, stems & seeds. Add to blender with milk, blending very well. Peel potatoes and dice into 1/4 inch squares. Boil until firrr but not hard, then rinse with cold water. Dice celery & onion into 1/4 inch squares, add to hot oil large skillet until translucent. Melt butter slowly on low heat, then very slowly whisk in flour until paste or roux forms. Temper in cream with whisk and increase heat. Combine milk/chile puree ti butter/cream mixture and add corn, potatoes, celery & onion. Reduce heat to low, stirring frequently. Add smoked fish. Heat will release the flavors in the chowder, so wait until heated to taste. Add salt & pepper, tabasco or habanero to taste. Top with thinly sliced green onions.

Individual Smoked Fish Pies

Large onion, chopped (1 cup)
2 Tbs. vegetable oil
1/2 lb. smoked fish, flaked
1 1/2 tsp salt
1 cup shredded cheddar cheese (4 oz)
1 cup Bisquick
1 cup skim milk
2 eggs
1 tomato, diced
1 jalapeno, seeded and diced

Preheat oven to 400 degrees F. Grease muffin pan. Cook onion until tender and drain. Mix with flaked fish. Set aside Mix together tomato and jalapeno. Set aside Mix together Bisquick, milk, eggs and salt. Set aside. Divide fish & onion mixture into muffin tin. Follow with tomato & jalapetio mixture. Sprinkle with cheese and pour Bisquick mixture evenly on all. Bake about 25 minutes.

Caribbean Smoked Fish Pie

1 - 9" unbaked pie shell
1 cup smoked fish
2 cloves garlic, minced
1 tsp salt
1/2 cup chopped onions
1 cup tomato puree
1 egg, beaten
1 tsp hot pepper sauce
1 tsp lime juice
1/4 cup sliced almonds

Combine smoked fish, lime juice, onions, garlic, tomato puree and hot pepper sauce in a large bowl; mix well. In a separate bowl, beat egg and add to fish mixture. Place pie shell in ovenproof pie dish. Add fish mixture to pie shell and top with sliced almonds. Bake at 350 degrees F for approximately 30-35 minutes. Serve with a fresh green salad on the side.

Cheese, Smoked Fish & Pasta Casserole

1 package (12 oz) sea shell pasta
2 Tbs. vegetable oil
1/4 cup red bell pepper, chopped
1/4 cup green bell pepper, chopped
1/4 cup onion, chopped
1 can cheese soup
1/4 cup milk
1/2 lb. smoked fish, flaked
1/4 cup season bread crumbs
salt & pepper to taste

Preheat oven to 350 degrees F. Cook pasta in large pot of boiling, salted water about 10 minutes or until at dente. Drain well. Saute onion, red & green bell peppers in vegetable oil until tender. Add soup, flaked fish, milk, salt & pepper into the saucepan and mix well over low heat. Add the drained noodled to mixture. Pour mixture into a 2 quart casserole. Sprinkle bread crumbs evenly on top. Bake for 20 to 30 minutes until the top is crisp and golden brown.

Smoked Fish Pasta With Broccoli

2 cups steamed broccoli flowerettes
1/2 lb. smoked fish
3-4 cups Veloute Sauce (recipe follows)
Cooked fettacine noodles
Grated parmesan cheese Red pepper flakes (optional)
Veloute Sauce (for each cup)
2 Tbs butter
2 Tbs flour
1 cup fish broth (or 1/2 broth and 1/2 lite cream)
1/4 tsp salt
1/8 tsp pepper
1/8 tsp nutmeg

Melt butter on low heat. Blend in flour. Cook until mixture is smooth and bubbly. Remove from heat. Stir in broth. Heat to boiling, stirring constantly. Stir in seasonings. Add flaked fish an broccoli. Gradually add cooked and drained pasta. Top with parmesan cheese and red pepper flakes.

Created by Kim, The Sand Bar Restaurant

Smoked Fish Lasagna

1 pkg. lasagna noodles
1 Tbs. butter
1 cup onion, minced
8 oz. cream cheese, softened
1 1/2 cups cottage or ricotta cheese
1 egg, beaten
1 tsp. basil leaves
1/2 tsp. salt
1/4 tsp. ground black pepper
1 Tbs. Italian Seasoning
2 cans cream of mushroom soup
1 can mixed vegetables, drained
1/3 cup milk
1/3 cup dry white wine
10 oz. smoked fish, flaked
1/4 cup grated Parmesan cheese
1/2 cup shredded sharp cheddar cheese

Preheat oven to 350 degrees F. Cook pasta in boiling, salted water for about 10 minutes until al dente. Drain. Separate pasta so it doesn't stick together. Saute onion in butter until tender. Remove from heat and stir in cream cheese, cottage or ricotta cheese, egg, basil, salt and pepper. Mix thoroughly. In a separate bowl, combine soup, milk, wine, vegetables and fish.

Lay 1/3 cooked lasagna noodles on the bottom of a 9x13 inch baking dish. Spread 1/3 of the onion mixture over the noodles. Then, spread 1/3 of the soup mixture over the onion layer. Repeat the noodle, onion, soup layers twice more. Top with cheddar and parmesan cheese. Bake uncovered for 45 minutes or until heated through and bubbly.

Smoked Fish Enchiladas

1 cup thin red onion slices
1/2 cup lime juice
3/4 lb. smoked fish, chunked
1/2 cup cream cheese
1 can green enchilada sauce (salsa verde)
1/2 cup chicken broth
8 corn tortillas
3/4 cup chopped green onions (including tops)
1 1/2 cup shredded jack or chihuahua cheese

In a bowl, mix red onion slices and lime juice. Cut cream cheese into 1/2 inch chunks. Mix enchilada sauce with chicken broth and pour 1 cup of the mixture into a shallow 9 x 13 casserole Stack tortillas and put in microwave safe plastic bag (do not seal). Heat in microwave on full pow about 1-2 minutes, or just until hot. Dip tortillas, 1 at a time, in sauce in casserole and turn over to coat. Stack at 1 end of the casserole. Fill each tortilla with 1/8 of the smoked fish, cream cheese and green onions across center and roll to enclose filling and turn seam down, in sauce. Repeat to fill remaining tortillas, pushing unfilled ones to the end of the casserole as you work.

Pour remaining enchilada sauce mixture over and around tortillas. Bake in 400 F oven about 10-12 minutes. Sprinkle cheese over enchiladas and bake until melted, 2-3 minutes more. Scatter the red onion slices over the enchiladas and serve. Season to taste with lime juice.

Chile Rellenos (Smoked Fish Filled)

(Filling) 2 cups smoked fish, flaked 1 egg, 8 oz. cream cheese, 1 Tbs. summer savory (or your preference) - Soften cream cheese & blend with egg and seasoning. Fold in smoked fish and set aside.

(Batter) 4 eggs, 1 tsp. salt - Separate eggs. Whip whites with salt until firm peaks form. Beat yolks until blended, then quickly fold into whites. Use immediately.

(Chiles) 6 medium poblano chiles, 1/2 cup flour - Roast and peel fresh chiles. Slit each clili three-quarters down the length of one side and pull out ribs and seeds, leaving intact. Stuff filling into each chili, roll in flour and set aside. Once all peppers are stuffed, prepare batter. Dip in batter and fry in vegetable oil which has been preheated to 425 degrees. Fry until golden brown on both sides, turning carefully. Drain on paper towels.

Delicious served with MANGO SALSA (recipe follows)

Mango Salsa

1 mango, chopped (1 cup)
1/4 cup finely chopped red onion
1 Tbs. finely chopped fresh or dried mint leaves
1 small jalapeno chile finely chopped (2-3 tsp.)
2 Tbs lime juice
1/8 tsp salt

Mix all together and refrigerate before serving.

Corn & Smoked Fish Fritters (Beignets)

Ingredients: 1 medium can corn, drained 4 eggs 3/4 cup milk 1/2 lb. smoked fish, flaked 1 Tbs. cayenne pepper 1/2 cup red onion, finely diced 1 Tbs. salt 3 cups flour 1 Tbs. baking powder vegetable oil for frying

Whisk together the eggs and milk. Add corn, flaked fish, cayenne pepper, red onion, salt, flour and baking powder. Whisk until firm batter has formed. Preheat vegetable oil to about 350 degrees F. Slowly drop rounded tablespoonfuls of the batter into the hot oil. Fry until dark golden brown. Remove from the oil and place on a paper towel. Serve immediately. Great with the cranberry-jalapetio relish.

Cranberry-Jalapetio Relish

1 cup dried cranberries (or use 1/2 can whole berry cranberry sauce)
1/2 cup orange juice
1/2 cup diced red onion
1/2 cup fresh chopped cilantro
1-2 jalapeno peppers, seeded & minced
1 tsp. garlic, minced
1/4 cup fresh lime juice
1/2 tsp. ground cumin
1/2 tsp. salt

Combine all ingredients in bowl, stir together and chill at least 2 hours before serving.

Potato Crusted Quiche With Smoked Fish and Cheese

2 medium potatoes, peeled and sliced in 1/8-inch rounds
1 cup onion, chopped
1 cup red bell pepper, chopped
3/4 tsp dried thyme
6 oz. smoked fish, flaked
8 large eggs
1/4 tsp salt
1/4 tsp ground black pepper
4 oz grated cheese, cheddar, jack or your choice

Blanch potatoes in salted, boiling water for 1 1/2 minutes, drain. When cool, place a single layer potatoes in pie dish (overlapping slightly) and also place overlapping standing slices around edge. Heat 2 Tbs olive oil in skillet over medium heat. Add onion, red bell pepper, and thyme. Saute about 5 minutes. Spoon mixture on top of potatoes. Add fish on top of onion mixture and top with cheese. Whisk together eggs, salt and pepper. Pour into pie dish and bake for 35-40 minutes at 350 degrees F. Cool 30 minutes and serve in wedges.