[CH] (REC) Smoked Fish and Horseradish Dip [not tried]

ChileBuzz (chilebuzz@earthlink.net)
Sun, 11 Sep 2005 19:36:54 -0400 

Looks like a generous amount of horseradish to me.  Should satisfy a  
chilehead.


* Exported from MasterCook *

                      Smoked Fish And Horseradish Dip

Recipe By     :Donna Shields
Serving Size  : 0     Preparation Time :0:00
Categories    :

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1              pound  boneless smoked fish
      1/2           cup  tomato -- (1 medium) peeled, seeded, finely  
diced
      1/3           cup  finely sliced scallions -- green part only
      1/3           cup  fresh horseradish -- peeled, finely grated
      1/4           cup  reduced-fat sour cream
      1/4           cup  reduced-fat mayonnaise
      1/4           cup  fresh lime juice

1. Remove any skin from the fish. In a medium bowl, crumble the fish  
into small pieces.

2. In a small bowl, thoroughly combine the remaining ingredients.  
Using a fork, stir this mixture into the fish, for a chunky spread- 
like texture. Cover and refrigerate at least a few hours, so the  
flavors mingle together. Serve with plain melba toast, or unflavored  
stoned-wheat thin crackers.

Makes about 3 cups

Per 1/4 cup: Calories: 70; Fat: 3 g; Cholesterol: 12 mg; Sodium: 310  
mg; % Daily Value: Vitamin B12 20%, Vitamin C 14%

Source:
   "Caribbean Light"
Copyright:
   "1998, by Donna Shields"
                                     - - - - - - - - - - - - - - - -  
- - -

Per Serving (excluding unknown items): 278 Calories; 17g Fat (51.3%  
calories from fat); 4g Protein; 32g Carbohydrate; 3g Dietary Fiber;  
20mg Cholesterol; 299mg Sodium.  Exchanges: 1 Vegetable; 1/2 Fruit; 3  
Fat; 1 1/2 Other Carbohydrates.

NOTES : Before the days of refrigeration, smoking was an ideal way  
for islanders to preserve seafood. Today, we eat smoked fish because  
it tastes good, and because this ancient technique is still one of  
the most flavor ful, non-fat cooking methods. If you choose to smoke  
your own fish for this recipe, follow the guidelines described in  
Smoking Basics (page 220). If not, walk down to your local fish  
counter, where there is bound to be an assortment of smoked fish to  
choose from. Any type will do, and if saltwater varieties are not  
available, then something like smoked trout would be okay, too. This  
is a good party recipe because it can be made ahead and keeps well in  
the refrigerator. It's a nice item to bring to a party too, because  
it doesn't spill or slosh around in transit.

Nutr. Assoc. : 0 0 0 0 0 0 0