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@@@@@ Now You're Cooking! Export Format Smoked Fish Log none 1 pound smoked mullet; spanish mackerel or -- other smoked fish 1 package cream cheese; softened (8 ounces) 1 tablespoon lemon juice 2 teaspoons grated horseradish 1/4 teaspoon salt 1/2 cup chopped pecans 2 tablespoons chopped parsley assorted crackers 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. 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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