Yield: 1 Servings
|½ pounds||Smoked fish|
|½ cup||Sour creme|
|2 teaspoons||Chopped chives|
|1 teaspoon||Tarragon vinegar|
|½ teaspoon||Dill weed|
|Pimento strips; (optional garnish)|
Recipe By : Ted Dahlen "Smoke Seafood" Remove skin and bones from fish. Flake the fish and combine with other ingredients, except cucumbers. Score cucumbers with fork and slice in rounds. Chill in ice water. At serving time drain and put a dab of fish mixture on each cuke. Decorate with pimento if desired.
Posted to bbq-digest by Bill Mathews <billmathews@...> on Dec 04, 1998, converted by MM_Buster v2.0l.