Yield: 1 servings
|1 pounds||Smoked whitefish or other smoked fish|
|2 packs||(8 ounces each) cream cheese; softened|
|2 tablespoons||Lemon juice|
|1⅓ tablespoon||Worcestershire sauce|
|4 drops||Liquid hot pepper sauce|
|1 can||(4 ounces) whole pimentos|
|1||Styrofoam cone; 9 inches high|
|1||Styrofoam square; 6x6x1 inch|
|¼ cup||Chopped parsley|
Recipe By : Ted Dahlen "Smoke Seafood" Remove skin and bones from fish. Flake the fish. Combine cheese and seasonings and whip until smooth and fluffy. Stir in the fish. Cut pimento into small stars. Place cone in the center of the styrofoam square and draw a circle around the base of the cone. Cut out circle and round off the corners of the square. Cover cone and base with plastic film. Insert cone in the base. Spread fish mixture over cone and base to resemble Christmas tree. Sprinkle fish mixture with parsley and decorate with pimento stars.
Chill. Serve with assorted crackers. Makes approximately 3-½ cups dip.
Posted to bbq-digest by Bill Mathews <billmathews@...> on Dec 04, 1998, converted by MM_Buster v2.0l.