MERSEY POINT SMOKED MACKEREL LOG

• 2 Smoked mackerel fillets
• 8 oz Light cream cheese
• 2 ts Lemon juice
• 1 ts Onion; finely chopped
• 1 tb Celery; finely chopped
• 1 ts Horseradish
• Salt
• Pepper
• 1 c Almonds; crushed
• 1 /4 c Parsley; fresh,fine chopped

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.