Put the smoked fish in a medium bowl and add the milk. Cover and chill for 30 minutes to an hour. Stir in the cream cheese, onion, celery, parsley, relish, lemon juice, Worcestershire sauce, and cayenne, salt and pepper to taste.
Cover and chill for 2 to 3 hours until flavors have blended.
Serve with your favorite crackers.
lid and cook gently for 30 mins without browning. Stir
Beat cream cheese until smooth.
Add green onion and horseradish.
Stir in flaked fish.
Chill for several hours or overnight.
Serve as a dip with crackers or Melba toast. Excellent spread on toasted bread rectangles and garnish as desired with parsley sprigs or pimento diamonds.
Makes about 1 2/3 cups dip.
In a medium-sized mixing bowl, combine mayonnaise, sour cream, and dill. Mix well. Chunk or flake the smoked fish into the mixture, and gently fold until the dip is well combined.
Arrange the smoked fish fillets on serving plates, cover
Put fish in blender.
Add cream cheese, horseradish, pepper sauce, lemon juice, onion and parsley (saving 1/4 of parsley). Blend.
In separate bowl, combine potato chips with remaining chopped parsley.
Cover fish mixture with potato chip mixture. Completely chill before serving.
Serve with bread, crackers or raw vegetables.
Boil kumara and mash, add milk and mix thru.
Heat a dash of oil in a non stick frying pan and cook onion until soft.
Pour in the Creamy Corn Soup , frozen peas, parsley and lemon zest. Stir over the heat for 2 minutes.
Stir in the smoked fish then pour into a medium sized oven proof dish.
Place the mashed kumara on top of the fish pie.
Place in an oven preheated to 180\u00b0C for 25-30 minutes. Finish under the grill for a few minutes to get a great golden top.
Serve with a salad or your favorite green vegetables.
Cook the onions and garlic in oil until translucent.
Add the diced tomatoes, and cook until soft.
Stir in tomato paste, curry powder and dill.
Allow the mixture to simmer for 5-10 minutes. Add a bit of water if it becomes too thick.
Add the smoked fish at the last minute, just cooking it long enough to warm.
Garnish with a sprinkle of dill. Serve over rice or Pasta.
arsnips and potato. Let stand for 15 minutes, then squeeze to
minced onion, garlic, ginger. turmeric and cayenne pepper.
cut frond select parts of young leaves, wash and set aside.
diced smoked fish, wash and set aside.
stir-fry seasoning that has been mashed until fragrant, enter the bay leaf.
enter the coconut milk, stir until boiling.
after boiling enter salainya fern fronds and fish, add salt and flavoring.
stir not to break the coconut milk, after the leaves and tender smoked fish, lift -- and ready to be served.
Remove smoked fish flesh from bones and skin.
Place in salad bowl and flake with fork.
Add chopped vegetables and pickle. Stir in mayonnaise.
Serve on party crackers as Hors D'Oeuvres or use to enhance salads.
Remove skin and bones from smoked fish and flake with a fork.
Cut green tops from onions and mince the remainder.
Combine fish, onions, and rest of ingredients and mix well.
Chill at least 1 hour before serving.
Overnight chilling improves flavor.
Serve with bread chips, crackers, or flatbread.
he other half for the sauce.
Chop fish fillets roughly, place
rine ingredients thoroughly.
Cut fish in 1-2\" pieces,
immer. Add fish and simmer over low heat for 10 mins, or
ablespoon stock powder. (Or use fish or chicken stock).
Simmer
For the batter, combine flour, cornstarch,
ver medium heat. Saute fennel for 5 mins. Season. Add wine
hen reduce heat and simmer for 15 mins, or until tender
hill for 2 hours.
Meanwhile, to make the eggplant dip, preheat