Smoked fish lunch special

Yield: 6 servings

Measure Ingredient
1 pounds Smoked whitefish or other smoked fish
½ cup Onion slices; separated into rings
¼ cup Butter or margarine; melted
8 \N Eggs; beaten
¼ cup Milk
1 teaspoon Salt
1 dash Pepper
1 pack (8 ounces) sliced swiss cheese
6 tablespoons Chive creme cheese; softened
6 slices Pumpernickel bread
2 tablespoons Chopped parsley

Recipe By : Ted Dahlen "Smoke Seafood" Remove skin and bones from fish. Flake the fish. Cook onion in butter until tender. Add fish and heat thoroughly, stirring occasionally. Combine egg, milk, salt, and pepper. Pour over fish and cook until eggs are firm, stirring occasionally. Arrange Swiss cheese over top of eggs. Broil about 4 inches from source of heat for 2 to 3 minutes or until cheeses melts. Cut into 6 wedges. Spread bread with cream cheese. Top with fish-egg mixture.

Sprinkle with parsley. Serve hot.

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

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