Yield: 1 servings
|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|
|½ cup||Chopped pecans|
|2 tablespoons||Chopped parsley|
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.