1 cup crumbled smoked fish
cup milk
200 grm light cream cheese
Cup finely diced onion
1x stalk finely diced celery
1x tbsp chopped parsley or chives
3x tsp Sweet piccalilli
1x tsp Worcestershire sauce
tsp lemon juice
Cayenne pepper (pinch)
Sea salt and freshly ground black pepper to taste.
Method
Put the smoked fish in a medium bowl and add the milk. Cover and chill for 30 minutes to an hour. Stir in the cream cheese, onion, celery, parsley, piccalilli, lemon juice, Worcestershire sauce, and cayenne, salt and pepper to taste.
Cover and chill for 2 to 3 hours until flavors have blended.
Serve with your favorite crackers and ale.
This recipe is compliments of Derek The Chef
