|
1 lb |
light cream cheese, softened |
|
8oz |
smoked arctic char |
|
2 tbsp |
finely chopped green onion |
|
1 tbsp |
prepared horseradish |
|
1 tsp |
Worcestershire sauce |
|
1/8 |
tsp hot pepper sauce |
|
1/4 |
cup finely chopped pecans |
| |
paprika |
| |
assorted cracker and
vegetables |
| |
Preparation |
|
1. |
Preheat oven to 375°F
(190°C). Set aside a 4 cup
(1 L) oven-proof casserole
dish. |
|
2. |
In medium bowl, blend cream
cheese, smoked arctic char
after flaking with a fork,
onion, horseradish,
Worcestershire sauce and hot
pepper sauce until combined. |
|
3. |
Spread mixture in casserole
dish. Top with pecans;
sprinkle with paprika. |
|
4. |
Bake, uncovered, 25 minutes
or until bubbly. Serve hot
with crackers and
vegetables. |
| |
Yield: approx. 3 cup (750
ml) |
|
Tips: |
Flake the smoked arctic char
into small pieces |
| |
Can be assembled a day ahead
and baked before serving. |
| |
Try it with smoked almonds! |