Cooking Your Catch: Appetizers

The eighth installment of our summer series, Cooking Your Catch, is about tasty appetizers.


1.5 cups flaked fish; 1 (8 oz) package cream cheese, softened; 3 oz bleu cheese; 2 tablespoons Minced Onion with Green Onion Flakes; 2 tablespoons chopped black olives; 1 tablespoon lemon juice; 3 teaspoons horseradish; dash of liquid hot pepper sauce; 1 cup chopped nuts.

Cream the two cheeses.  Add seasonings and fish.  Mix thoroughly.  Shape mixture into large ball or log.  Chill. Roll ball or log into nut mixture.  Serve with assorted vegetables or crackers.


2-3 pounds cooked fish broken into pieces (skin and bones removed); 1 cup white vinegar; 1/2 cup sugar; 1 cup water; 2 tablespoons pickling spice; 1 tablespoon salt; 2 medium onions, thinly sliced.

Combine all ingredients in sauce pan except fish and onions.  Bring to boil.  Reduce heat and simmer 3 to 5 minutes.  Cool.  Arrange pieces of fish in dish with cover.  Lay slices of onion over fish.  Pour marinade over fish.  Cover and let stand at least 24 hours in refrigerator.  Serve chilled.  Fish will keep several days in refrigerator.