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2 slices white bread, crusts removed
Soak bread in milk, squeeze dry. Put in mixer with cream cheese, anchovy, lemon juice, salt, pepper, and chives. Use the paddle attachment and mix well.
In a separate bowl mash the white fish. Add to the cream cheese mixture and blend well.
Line a 2-1/2 cup loaf pan with plastic wrap. Pour in mixture, cover, and chill overnight. Unmold when ready to serve.
Serve on cucumber rounds or toasted French bread.
Poster's Notes:
Posted by Barbara Wasser
Nutritional Info Per Serving: N/A
Milk
5 ounces cream cheese
1 tsp. anchovy, minced
1 lemon, juiced
Salt
Black pepper, freshly ground
3 tbsp. chives, minced
2 smoked whitefish, skinned and boned
My guess is that the whitefish called for in the recipe could be two small fish sometimes called chubs and that they probably weigh approximately a pound in total yielding about 1/2 pound of whitefish meat. That would be my suggestion to start with and then add a little more fish if it's too cheesy.