Smoked Fish Spread
Allergy | Fish |
Meal type | Appetizer |
From book | Baking with Julia |
Ingredients
- 2 cups Skinned and flaked smoked fish (Pack fish when measuring. Use about 1 lb. of fillets)
- 0.75 cup Mayonnaise
- 0.5 cup Minced scallions (Pack when measuring. Use the white part and about 2)
- 3 tablespoons Chopped, fresh, flat-leaf parsley
- 2 cloves Garlic (Peeled and minced)
- 1 teaspoon Lemon juice
- 1 teaspoon Fresh ground pepper (White pepper if available. Add black pepper to taste.)