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Smoked Fish Lunch Special


1 pound smoked whitefish or other smoked fi
1/2 cup onion slices; separated into
-- rings
1/4 cup butter or margarine; melted
8 eggs; beaten
1/4 cup milk
1 teaspoon salt
1 dash pepper
1 package sliced swiss cheese; (8 ounces)
6 tablespoons chive creme cheese; softened
6 slices pumpernickel bread
2 tablespoons chopped parsley

Remove skin and bones from fish. Flake the fish. Cook onion in butter until tender. Add fish and heat thoroughly, stirring occasionally. Combine egg, milk, salt, and pepper. Pour over fish and cook until eggs are firm, stirring occasionally. Arrange Swiss cheese over top of eggs. Broil about 4 inches from source of heat for 2 to 3 minutes or until cheeses melts. Cut into 6 wedges. Spread bread with cream cheese. Top with fish-egg mixture. Sprinkle with parsley. Serve hot. 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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