Yield: 4 servings
|½ cup||Smoked fish|
|1 tablespoon||Butter or other fat|
|1 tablespoon||Chopped parsley; (optional)|
Recipe By : Ted Dahlen "Smoke Seafood" Break fish into small pieces. Beat eggs slightly and add milk and fish.
Pour into hot frying pan, containing fat and stir slowly until cooked.
Garnish with chopped parsley.
Posted to bbq-digest by Bill Mathews <billmathews@...> on Dec 04, 1998, converted by MM_Buster v2.0l.