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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


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