Smoked fish log

Yield: 1 servings

Measure Ingredient
1 pounds Smoked mullet; Spanish mackerel or other smoked fish
1 pack (8 ounces) cream cheese; softened
1 tablespoon Lemon juice
2 teaspoons Grated horseradish
¼ teaspoon Salt
½ cup Chopped pecans
2 tablespoons Chopped parsley
Assorted crackers

Recipe By : Ted Dahlen "Smoke Seafood" Remove skin and bones from fish. Flake the fish. Combine cheese, lemon juice, onion, horseradish, salt, and fish; mix thoroughly. Chill for several hours. Combine pecans and parsley. Shape fish mixture into a log.

Roll in nut mixture. Serve with crackers. Makes approximately 2 cups spread.

Posted to bbq-digest by Bill Mathews <billmathews@...> on Dec 04, 1998, converted by MM_Buster v2.0l.

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