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Cajun Smoked Fish Terrine
Posted by Lori Ross - Viewed 1580 times

recipe by Lori Ross

1 pound smoked fish fillets
1 tbsp creole seasoning (Zatarains)
2 tbsp horseradish
1 tbsp lemon juice
1/2 tsp salt
1/4 tsp hot pepper sauce
8 ounces cream cheese
1/4 cup finely chopped onions
1 tbsp chopped fresh parsley
1 tsp chopped fresh dill 
¼ cup mayonnaise
Thinly sliced lemons, garnish
Cocktail Rye or Pumpernickle bread
In a large bowl, crumble the smoked fish. Add the horseradish, lemon juice, salt, and hot sauce, and stir to combine. Stir in the cream cheese, green onions, parsley, dill, and mayo. Adjust the seasoning, to taste. To serve, unwrap the terrine, place on a plate surrounded by rye or pumpernickel bread. Garnish with lemon wedges, capers and dill. 
Makes 2 cups

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