Great Lakes Smoked Fish Dip

• 1 whole Smoked Fish, Skinned And Deboned And Broken Into Large Chunks (see Note)
• 8 ounces, weight Cream Cheese (softened At Room Temperature)
• 1/2 cups (Real) Mayonnaise
• 2 Tablespoons Sweet Relish
• 1 Tablespoon Horseradish Sauce
• 1 Tablespoon Green Bell Pepper, Seeded And Finely Diced
• 1 Tablespoon Red Bell Pepper, Seeded And Finely Diced
• 1 Tablespoon Red Onion, Finely Diced
• 1 Tablespoon Fresh Parsley, Finely Chopped
• 1/2 teaspoons Smoked Paprika
• 1/2 teaspoons Liquid Smoke
• 1 teaspoon Sugar
• Salt And Pepper, to taste

1. Put all of the ingredients into a large bowl.
2. Mix well with a large spoon.
3. Chill for several hours.
4. Serve with crackers and/or veggies of your choice.
5. You can also use it as a sandwich spread.
6. Note: In this case I used one whole smoked trout with skin and bones removed.
7. But you can use any smoked fish.
8. Ive used cutthroat and salmon before.

weight cream cheese, mayonnaise, sweet relish, horseradish sauce, green bell pepper, red bell pepper, red onion, fresh parsley, paprika, liquid smoke, sugar, salt

Taken from tastykitchen.com/recipes/appetizers-and-snacks/great-lakes-smoked-fish-dip/ (may not work)