¾lbsmoked fish(5-6 ounces when skin and bones are removed)
6ounceschevresoftened (see note)
1Tablespoondried minced onion
¼teaspoonsalt
Parsley for garnishcrackers or sliced French bread for serving
Instructions
Remove skin and bones from the smoked fish.
Mix chevre, dried minced onion, salt and flaked fish until well combined.
Garnish with parsley if desired and serve with crackers or French bread.
Notes
Note: This is very strongly flavored with the smoked fish. if you would like more goat cheese flavor, increase with ratio of cheese to fish to taste (you pretty much can't "break" this recipe :) )
I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.