This is Bob's fish spread recipe, developed in The Keys (and rigorously
tested), then adapted to the type of fish more available in Michigan.
1 pkg cream cheese (8 oz) softened
1 c. mayonaise
1 t. lemon juice
1/2 T. smoked paprika
1/4 t. sugar
Blend the above ingredients together, an electric mixer works best.
1 c. onion, finely minced
1/2 c green bell pepper, finely chopped
1/2 c red bell pepper, finely chopped
1# smoked fish, we use smoked salmon or smoked whitefish, boned out and shredded
Let it meld for a few hours. Serve with crackers or bread.