s BLUEFISH PATE ****
s 
|
s BLUEFISH PATE ****
s |
|
Ingredients
|
|
||||
|
Instructions *** 9-28-2010 very good, left out the onions and added so liquid smoke *** Note: Greek and Armenian yogurts, like Total and Karoun, are sold already strained, and are available at most Whole Foods and Trader Joe's. If you use an American yogurt (even organic brands), you have to strain them in a colander lined with paper towel in the fridge over night. Serves 6 as an appetizer 1 Lb bluefish leftovers, cooked any way you like 1/3 cup whole-milk strained yogurt or mayo 1/2 tsp freshly squeezed lime or lemon juice 2 tsp Dijon mustard (optional) 1/4 cup very finely minced shallot or onion (optional) 2 Tbsp chopped parsley, dill, or cilantro (optional) Salt and pepper to taste 1. Remove skin from bluefish, and flake it by hand into a bowl. 2. Add yogurt, lime juice, mustard, shallots, and herbs, and mash with a fork until spreadable consistency. Season to taste with salt and pepper. 3. Serve on toasts. Posted by Helen at 8:34 PM This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
|||||
|
|
|||||