| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
Spanish |
|
1 |
servings |
INGREDIENTS
| 1 |
lb |
Smoked mullet; Spanish mackerel or other smoked fish |
| 1 |
pk |
(8 ounces) cream cheese; softened |
| 1 |
tb |
Lemon juice |
| 2 |
ts |
Grated horseradish |
| 1/4 |
ts |
Salt |
| 1/2 |
c |
Chopped pecans |
| 2 |
tb |
Chopped parsley |
|
|
Assorted crackers |
INSTRUCTIONS
Recipe By : Ted Dahlen "Smoke Seafood"
Remove skin and bones from fish. Flake the fish. Combine cheese, lemon
juice, onion, horseradish, salt, and fish; mix thoroughly. Chill for
several hours. Combine pecans and parsley. Shape fish mixture into a log.
Roll in nut mixture. Serve with crackers. Makes approximately 2 cups
spread.
Posted to bbq-digest by Bill Mathews <billmathews@Daccess.net> on Dec 04,
1998, converted by MM_Buster v2.0l.
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