Appetizers and Dips

Pike Fries

1 to 2 pounds pike fillets (deboned)
favorite breading
peanut oil
lemon juiceClean and fillet pike as you would a normal fish. Take fillets and cut meat into french fry size pieces. Dip in your favorite breading and deep fry. Let cool slightly then drizzle with lemon juice and lightly salt.

Smoked Northern Pike Dip

One northern pike of 4 -6 pounds. After cutting off the head and tail and gutting, punch holes in the pike's back with a sharp knife. Then soak overnight in a brine of 1 pound salt (non-iodized), 1 pound brown sugar and 1 gallon of water. Remove the fish from brine and rinse thoroughly. Dry with a paper towel and place on a rack for 1 hour to let dry. Smoke the pike four hours at 220 degrees.After smoking remove the skin and "Y" bones, then mash the fish with a fork.Add 3 tablespoons of horseradish and three tablespoons of mayo.Spread on your favorite crackers and enjoy!

Smoked Fish Dip

1 Cup dairy sour cream
1/2 Cup mayonnaise or salad dressing
1 Cup flaked smoked fish
3 Tablespoons chopped green onion
1/2 Teaspoon Worcestershire sauce
Dash of garlic powderIn small bowl, blend sour cream and mayonnaise. Stir in remaining ingredients. Cover and refrigerate at least 1 hour. Serve with vegetable dippers or potato chips. Makes about 1 1/2 cups.