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2 smoked mackerel fillets
8 ounces light cream cheese
2 teaspoons lemon juice
1 tablespoon onion, finely chopped
1 tablespoon celery, finely chopped
1 tablespoon horseradish
salt
pepper
1 cup crushed almonds
1/4 cup minced fresh parsley
Servings: 12
Remove skin and bones from smoked mackerel. Mix and blend smoked mackerel, cream cheese, lemon juice, onion, celery, and horseradish. Add salt and pepper to taste. Spread mixture on plastic wrap and form into a log. Refrigerate until firm. Combine almonds and parsley. Roll log in this mixture. Serve with crackers.

Servings: 12
 
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