Smoked Mackerel Log
• 2 Mersey Point Smoked Mackerel Fillets
• 4 to 8 oz (light) cream cheese
• 2 tsp (10ml) lemon juice
• 1 tsp (5ml) finely chopped onion
• 1 tbsp (15ml) finely chopped celery
• 1 tsp (5ml) horseradish
• Salt and freshly ground pepper
• 1 cup (250ml) almonds, crushed
• 1/4 cup finely chopped fresh parsley
Remove skin and bones from smoked mackerel. Mix and blend smoked mackerel, cream cheese, lemon juice, onion, celery, and horseradish. Add salt and pepper to taste.
Spread mixture on plastic wrap and form into a log, refrigerate until firm. Combine walnuts and parsley. Roll log in this mixture. Serve with crackers.
Or… slice log and serve on pieces of English cucumber.
