Smoked Mullet Dip

 
Smoked Mullet Dip

6 smoked mullet fillets (both halves), skins removed, broken up by hand
8 ounces of whipped cream cheese room temperature
8 ounces of sour cream room temperature
6 small shallots chopped then fried crispy
3 green onions chopped fine
2 teaspoon Worcestershire sauce
1 teaspoon fish sauce
1/2 teaspoon hot sauce, I used sweet habanero sauce
dash of paprika for garnish

I like my fish dip with some chunky pieces of fish. Some folks blend in a food processor or blender. Not me. Fold all ingredients together to keep pieces of mullet slightly chunky. Refrigerate overnight and serve the next day at room temperature. Adjust seasoning if necessary. Nothing better than smoked mullet dip. Trust me there was a lot of mullet in this dip and yeah it was very tasty.