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Gulf Coast Pate

none

8 ounces smoked fish
2 packages cream cheese; (8 ounce)
1 tablespoon horseradish
2 drops liquid hot pepper sauce
3 tablespoons lemon juice
2 tablespoons grated onion
2 tablespoons chopped parsley

Flake fish (fine) or put through a blender. Add fish and seasoning to the softened cream cheese and mix thoroughly. Shape into a mound on serving plate. Combine 1/2 cup crushed potato with 1/2 cup chopped parsley and cover fish mixture completely. Chill. Serve with breads, crackers or raw vegetables. Recipe By: Ted Dahlen "Smoke Seafood" Posted to the BBQ-List by Bill Mathews on 4 Dec 1998 - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00


** Exported from Now You're Cooking! v5.57 **

 
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