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Yield: approximately 1 2/3 cups spread.
• 1½ cups smoked, flaked Florida Spanish mackerel*
• 2 3-ounce packages cream cheese, softened
• 2 ounces Roquefort cheese, crumbled
• 2 tablespoons finely chopped Florida celery
• 1 tablespoon minced Florida onion
• 1/8 teaspoon hot pepper sauce
• 1/8 teaspoon cayenne pepper
• 1/2 cup chopped Florida pecans
• 2 tablespoons chopped fresh Florida parsley
• assorted crackers
Combine fish, cream cheese, Roquefort cheese, celery, onion, hot pepper sauce and cayenne pepper; mix thoroughly.
Chill for several hours.
Combine pecans and parsley.
Shape fish mixture into a log and roll in nut mixture.
Serve with crackers.
*Seafood alternatives: mullet, pompano, king mackerel
Per 2-tablespoon serving: calories 70, calories from fat 50, total fat 6g, saturated fat 2g, cholesterol 15mg, total carbohydrate 1g, protein 5g.
Florida Bureau of Seafood and Aquaculture
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