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.