| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Vegetables | Jewish | Dips, Appetizers | 1 | servings |
INGREDIENTS
| 3/4 | lb | Smoked trout; or salmon |
| 8 | oz | Cream cheese; softened |
| 2 | tb | Half and half |
| 2 | tb | Lemon juice |
| 1/4 | ts | Garlic salt |
| Crackers | ||
| Chips | ||
| Vegetables |
INSTRUCTIONS
Remove any remaining bones and flake the fish. Combine all ingredients mixing thoroughly. Chill. Serve with assorted crackers, chips or vegetables. Makes 2 cups. (Adapted from a recipe in "Fish Recipes from the Great Lakes", Bureau of Commercial Fisheries, U.S. Department of Interior, 1965) Posted to JEWISH-FOOD digest by Linda Shapiro <[email protected]> on Feb 15, 1999, converted by MM_Buster v2.0l.
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