Smoked Fish-Horseradish Dip |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 10 |
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Guests who pedaled their way to an outdoor Thanksgiving meal in Key West knew not to expect a humdrum Trukey Day meal.;) Hostess and Caribbean Light cookbook author Donna Shields likes to get creative with traditional favorites and prefers to dish up healthy options.Here's a sampling from her unconventional menu. (From b.y.o.b. - bring your own bicycle! article in Coastal Living Magazine, November 2008 Issue) Ingredients:
1 lb boneless smoked fish fillet |
1/2 cup seeded finely chopped tomato (about 1 medium) |
1/3 cup finely sliced green onion |
1/3 cup peeled finely grated fresh horseradish |
1/4 cup reduced-fat sour cream |
1/4 cup reduced-fat mayonnaise |
1/4 cup fresh lime juice |
stone-ground wheat crackers, for serving |
Directions:
1. Remove any skin from fish; crumble into small p[ieces.
2. Add tomato and remaining ingredeints, stirring well until well blended.
3. Serve with stone-ground wheat crackers.
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