Mersey Point Salmon Patecanadian, meats, seafood 1/4 lb smoked salmon 1/2 lb smoked mackerel fillets 8 oz light cream cheese 2 teaspoon lemon juice 1 teaspoon horseradish 1 fresh ground pepper Remove skin and bones from smoked mackerel. Puree all ingredients in a food processor. Package for refrigerator. |
