Recipe for...Smoked Mero Pate


Recipe for... fish recipes
Recipe for... Recipe for bread Recipe for cake Recipe for chicken Recipe for cookies Recipe for kids All recipe categories All recipes	Smoked Mero Pate This recipe is rated : 1 Recipe Ingredients 3 whole smoked mero ( or trout ) ( about 1 1/4 pounds ), 1 8-ounce package whipped cream, cheese, 1/4 cup low-fat mayonnaise dressing, 3 tablespoons lemon juice, 1/8 teaspoon ground black pepper, 1 tablespoon minced chives or green onion chives for garnish, assorted crackers and cucumber slices. Cooking Procedures 1. Cut head and tail from each mero; remove skin and bones and discard. In food processor with knife blade attached, blend mero, cream cheese, mayonnaise dressing, lemon juice, and black pepper until smooth.2. Spoon mero mixture into medium bowl; stir in minced chives. Cover and refrigerate if not serving right away. Allow refrigerated pate to stand at room temperature 15 minutes to soften before serving. Garnish with chives. Serve with crackers and cucumber slices.	recipe titles recipe ingredients Your Ad Here Excerpt from the wayback cook-book collection: celery, okra, parsley, thyme. To color soups brown use caramel, browned flour, onions fried brown, kitchen bouquet or beef extract. Stock made without bone or gristle will not jelly. Thickenings are made with either white, barley or potato flour, cornstarch, minute tapioca, rice, or left over cereal. The meat which is left after cooking retains the nutritive qualities, but must be made palatable by other seasoning as the juices have gone into the soup stock. Save all gravies for your so
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