Fish Spread |
Course : Spreads
Serves: 1 |
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Ingredients:
2 pounds cooked fish fillets -- cut in 2 inch cubes haddock -- whitefish, sole |
1 small yellow onion -- cut in half |
1/2 cup mayonnaise |
1/2 cup sour cream |
2 tablespoons lemon juice |
1 tablespoon horseradish |
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Preparation / Directions:
Finely chop fish and onions in a grinder or food processor. Fold in remaining ingredients. Grease a 4 cup mold with mayonnaise or oil and fill with the fish mixture. Refrigerate for several hours or overnight. To serve, unmold on a lettuce bed.
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Nutritional Information:
1091 Calories (kcal); 118g Total Fat; (91% calories from fat); 6g Protein; 19g Carbohydrate; 90mg Cholesterol; 707mg Sodium |
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