Yield: 1 Servings
|8 ounces||Smoked fish|
|2 packs||(8 ounce) cream cheese|
|2 drops||Liquid hot pepper sauce|
|3 tablespoons||Lemon juice|
|2 tablespoons||Grated onion|
|2 tablespoons||Chopped parsley|
Recipe By : Ted Dahlen "Smoke Seafood" Flake fish (fine) or put through a blender. Add fish and seasoning to the softened cream cheese and mix thoroughly. Shape into a mound on serving plate. Combine ½ cup crushed potato with ½ cup chopped parsley and cover fish mixture completely. Chill. Serve with breads, crackers or raw vegetables.
Posted to bbq-digest by Bill Mathews <billmathews@...> on Dec 04, 1998, converted by MM_Buster v2.0l.