| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs, Dairy |
Swiss |
|
6 |
servings |
INGREDIENTS
| 1 |
lb |
Smoked whitefish or other smoked fish |
| 1/2 |
c |
Onion slices; separated into rings |
| 1/4 |
c |
Butter or margarine; melted |
| 8 |
|
Eggs; beaten |
| 1/4 |
c |
Milk |
| 1 |
ts |
Salt |
| 1 |
ds |
Pepper |
| 1 |
pk |
(8 ounces) sliced swiss cheese |
| 6 |
tb |
Chive creme cheese; softened |
| 6 |
sl |
Pumpernickel bread |
| 2 |
tb |
Chopped parsley |
INSTRUCTIONS
Recipe By : Ted Dahlen "Smoke Seafood"
Remove skin and bones from fish. Flake the fish. Cook onion in butter until
tender. Add fish and heat thoroughly, stirring occasionally. Combine egg,
milk, salt, and pepper. Pour over fish and cook until eggs are firm,
stirring occasionally. Arrange Swiss cheese over top of eggs. Broil about 4
inches from source of heat for 2 to 3 minutes or until cheeses melts. Cut
into 6 wedges. Spread bread with cream cheese. Top with fish-egg mixture.
Sprinkle with parsley. Serve hot.
Posted to bbq-digest by Bill Mathews <billmathews@Daccess.net> on Dec 04,
1998, converted by MM_Buster v2.0l.
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