1 cup thin red onion slices
½ cup lime juice
¾ pound boned, skinned smoked salmon
½ cup cream cheese (4oz)
1can green enchilada sauce
½ cup chicken broth
8 corn tortillas (6")
¾ cup chopped green onions (including tops)
½ cup shredded jack cheese

1. In a bowl mix red onion slices and lime juice.Cut cream cheese into 1/2 inch chunks.Mix enchilada sauce and chicken broth and pour 1 cup of the mixture into a shallow 3 quart (9X13 inch) casserole.
2. Stack tortillas and put in a microwave safe plastic bag but do not seal. Heat in a microwave oven on full power just until hot, about 1 to 2 minutes.
3. Dip tortillas, 1 at a time, in sauce in casserole and turn over to coat. Stack at 1 end of the casserole. Scatter 1/8 of the salmon, cream cheese, and green onions across center of 1 tortilla. Roll to enclose filling and set, seam down, in sauce. Repeat to fill remaining tortillas, pushing unfilled ones to the end of the casserole as you work.
4. Pour remaining enchilada sauce mixture over and around filled tortillas.
5. Bake in a 400 F oven until sauce bubbles, 10 to 12 minutes. Sprinkle jack cheese over enchiladas and bake until melted, 2 to 3 minutes more.
6. With a slotted spoon, lift the red onion slices from the bowl and scatter over the enchiladas. Serve with a wide spatula. Season to taste with lime juice from the bowl.

Source: 3Men With Nothing Better To Do
http://www.3men.com/smoked.htm

1 cup whipping cream
1/3 cup prepared horseradish
4 tablespoons olive oil
2 tablespoons apple cider vinegar
2 teaspoons apple cider vinegar
2 teaspoons freshly chopped dill
1/8 teaspoon cayenne
6 cups trimmed watercress sprigs (2 bunches)
1/2 cup very thinly sliced red onion
2 red apples, cored and thinly sliced
9 ounces smoked fish
fresh dill sprigs

Whisk cream, horseradish, 2 tablespoons oil, 2 tablespoons vinegar, chopped dill and cayenne in a small bowl to blend. Season to taste with salt and pepper. Place watercress in a large bowl. Add 1/3 cup cream dressing, 2 tablespoons oil and 2 teaspoons vinegar and toss to coat. Season to taste with salt and pepper. Mound watercress in center of each of 6 plates. Top with sliced onion. Fan apple slices atop each salad, then top with smoke fish.

Spoon dressing over each salad and garnish with dill sprigs.

Source: 3Men With Nothing Better To Do
http://www.3men.com/smoked.htm

2 cups flakes smoked whitefish
2 tbsp fat-free mayonnaise
4 tbsp fat-free sour cream
1 pinch seasoning (eg. Old Bay)
4 drops hot pepper sauce, to taste
3 drops Worcestershire sauce, to taste
3 drops liquid smoke flavoring (optional)
Cracked black pepper, to taste

Place whitefish, mayo and sour cream in the bowl of a food processor. Add seasoning, hot pepper sauce, Worcestershire sauce, liquid smoke and cracked black pepper. Blend all ingredients until consistency reaches a spread.

Yield: 2 cups

Source: Allrecipes.com
http://allrecipes.com/Recipe/Smoked-Fish-Dip/Detail.aspx#