1/2 lb. blue fish
1/2 carrot, halved
1/2 onion
1 stalk celery
4 peppercorns
1 bay leaf
2 heaping tbsp. sour cream
3 oz. cream cheese, room temperature
1/4 c. chopped parsley
2 tbsp. grated onion
Salt & pepper to taste

Put blue fish face down in pan; add next 4 ingredients and poach for 5-8 minutes. Cool fish. Flake and put in a food processor or blender with cream cheese and sour cream. Turn motor on-off. Add other ingredients doing the same. Pack in crock. Serve on unsalted crackers.