1. If using canned shrimps or prawns make sure you drain off the excess brine in the can. If using fresh COOKED seafood make sure you remove all the shell.
2. Place all cream cheese in food processor or blender.
3. Add the chili, horseradish, lemon juice, dill and garlic to the blender with the cream cheese.
4. Blend until smooth.
5. Now add the seafood and blend again until smooth paste is achieved.
6. Now here you may add a little milk or mayonnaise, just enough to make it light and creamy i.e. dip texture.
7. Chill for at least two hours or overnight and serve.
8. Serve with crackers, crisps, raw vegetables e.g. carrots or cucumber, bread or toast. I prefer plain lightly salted crisps myself!
|Lemon Juice (fresh)||1 To 2 Tsp|
|Horsradish (optional)||2 Tsp|
|Chili Sauce (optional)||1/3 Cup|
|Soft Cream Cheese||13-4 Oz|
|Shrimps Or Prawns||6 Oz Or 1 Can|
Add a dash of milk to thin out the mixture if necessary or for a creamier richer flavour add a couple of tablespoons of mayonnaise.
Replace the shrimp with an equal amount of crab or prawns for an easy alternative.
The fish cake is a very versatile food, much like a croquette, the fish cake is a potato patty mixed with one or various fish and bread crumbed, battered and fried. The original fish cakes were made u... keep reading
One of the great wines from France. Love for vines and wine and the awareness of the need to respect the earth and its terroir have led Chapoutier to adopt a biodynamic cultivation method. Braille on the label has become one of his noticeable trademarks.Buy this wine if you like: Full-bodied red with an opulent character and warm, rich spice.