Smoked fish log
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Smoked mullet; Spanish mackerel or other smoked fish |
| 1 | pack | (8 ounces) cream cheese; softened |
| 1 | tablespoon | Lemon juice |
| 2 | teaspoons | Grated horseradish |
| ¼ | teaspoon | Salt |
| ½ | cup | Chopped pecans |
| 2 | tablespoons | Chopped parsley |
| Assorted crackers | ||
Directions
Recipe By : Ted Dahlen "Smoke Seafood" 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.
Posted to bbq-digest by Bill Mathews <billmathews@...> on Dec 04, 1998, converted by MM_Buster v2.0l.
Related recipes
- Fish smoked
- How to smoke fish
- Pseudo smoked fish
- Smoked blue fish
- Smoked fish
- Smoked fish (2 ways)
- Smoked fish bake
- Smoked fish cakes
- Smoked fish casserole
- Smoked fish crunch
- Smoked fish hash
- Smoked fish loaf supreme
- Smoked fish lunch special
- Smoked fish mousse
- Smoked fish pate
- Smoked fish pie
- Smoked fish salad
- Smoked fish spread
- Smoked fish yule tree
- Smoked salmon