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Recipe By : Ted Dahlen "Smoke Seafood" Remove skin and bones from fish. Flake the fish. Combine cheese, lemon juice, onion, horseradish, salt, and fish; mix thoroughly. Chill for several hours. Combine pecans and parsley. Shape fish mixture into a log. Roll in nut mixture. Serve with crackers. Makes approximately 2 cups spread. Posted to bbq-digest by Bill Mathews
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|Serving Size: 1 Serving (548g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 354 (91%)|
|Amt Per Serving||% DV|
|Total Fat 39.3g||52 %|
|Saturated Fat 3.4g||17 %|
|Monounsaturated Fat 22.3g|
|Polyunsanturated Fat 11.8g|
|Cholesterol 0mg||0 %|
|Sodium 5.2mg||0 %|
|Potassium 322.3mg||8 %|
|Total Carbohydrate 11.6g||3 %|
|Dietary Fiber 6g||24 %|
|Sugars, other 5.6g|
|Protein 5.5g||8 %|
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Calories per serving: 391
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