1/2 pound smoked lisa or other smoked fish
1 cup sour creme
2 teaspoons lemon juice
2 teaspoons chopped chives
1 dashes ground cloves
1 teaspoon instant minced onions
1/2 teaspoon salt
1/4 teaspoon dried rosemary; (optional)
6 peppercorns crushed
chopped parsley
Remove skin and bones from fish. Flake. Combine all ingredients except parsley. Chill at least one hour to blend flavors. Sprinkle dip with parsley. Serve with chips or crackers. Makes 1-3/4 cups.
Yield: 1 serving
