Gulf coast pate

Yield: 1 Servings

Measure Ingredient
8 ounces Smoked fish
2 packs (8 ounce) cream cheese
1 tablespoon Horseradish
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.

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