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Recipe: Cannellini and Smoked Whitefish Dip/spread

Categories: None

Yield: 1 Servings

      2 sl White sandwich bread; crusts
           -- removed
    2/3 c  Milk (non-fat) or milk
           -- substitute
      1 cn (18-ounce) cannellini beans;
           -- drained and rinsed
      1 lb Smoked whitefish; all skin
           -- and bones removed
      1 ts Minced fresh garlic
      1 ts Finely grated lemon zest
      2 tb Chopped fresh herbs such as
           -- chives, parsley, tarragon
           Salt and freshly ground
           -- pepper
           Bottled hot pepper sauce

TOO HOT TAMALES SHOW #TH6309 (modified slightly)

Soak bread in milk for a few minutes.

Add beans, whitefish, garlic and zest to a food processor. Pulse to coarsely chop. Add soaked bread and milk and process until smooth. Pulse in herbs and season to taste with salt, pepper and drops of pepper sauce. Store covered and refrigerated for up to 5 days.

Yield: 3 cups

Posted to Digest eat-lf.v097.n178 by "Tina D. Bell" <tdbell@altair.csustan.edu> on Jul 14, 1997

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