ny skin on the fish. Place the fish in a medium sized
Shred fish very fine (can use food processor). Blend into remaining ingredients until smooth. Serve with crackers or take loaf of unsliced rye bread. Scoop out center in bite size pieces; put pate in center and place pieces around loaf.
excess water in the fish, the recipe will come out runny
Remove skin and bones from fish and separate into individual flakes with a fork.
Mix cream cheese, lemon juice, and onion.
Whip until smooth and fluffy.
Add fish and parsley and mix.
Chill for 1 hour.
Serve with assorted crackers.
Have your fish store or monger grind the
In bowl, mix all ingredients well to form smooth mixture. Pack tuna fish tightly into serving dish.
Chill well before serving.
Mix all ingredients very well until sugar is disolved.
Split the fish into halves and soak them for about 12 hours (more or less) in the refrigerator.
Prepare your fire using charcoal and a mix of old birch (with bark removed) or apple wood or you can use just charcoal.
Place fish in smoker and allow to smoke for about 6-8 hours for smoking, depending on the outside temperature and how hot your smoker gets of course.
nd smoke catfish according to recipe. While still warm, break fillets
teaspoon salt, 2 teaspoons fish sauce, and 1/2 teaspoon
mall chunks.
Beat the fish, cream cheese and butter in
br>Have the fish store person fillet the fish and save the
Remove the skin bones from the fish; discard. Flake the fish.
Mix all the remaining ingredients, except the garnishes, in a medium bowl. Add the fish and mix lightly to combine. Cover and refrigerate until required.
Transfer to a serving bowl. Garnish with preserved lemon peel and coarsely chopped parsley.
ell.
Cut the white fish into 1 oz pieces and
medium bowl, blend the pate and cream. Mix in onions
ake it.
The original recipe read 1 tsp fresh or
ime dressing (see recipe)
Oyster parfait (see recipe)
4 freshly
ate1968).
Use to coat fish or chicken filets. (not too
ounds like a huge recipe, but because fish cooking time is not
Slice chicken into 5 thin strips, about 5 per breast.
Flatten with a Chinese cleaver or mallet.
Mash shrimp; add onions, lemongrass, salt and pepper and blend into a thick paste.
Lay ham strips on the chicken pieces; add a tsp of shrimp to each, and roll.
Secure with toothpicks.
Dip in cornstarch, then fry in oil in a skillet until golden brown.
Serve with my recipe for\"Nuoc Cham- Vietnamese Spicy Fish Sauce\" (recipe#25375).
lotted spoon.
Cut white fish into cubes and process in