| Ingredients: 1 Cup(s) or tuna, leftover cooked whitefish 1 Tablespoon(s) lime juice 2 Clove(s) crushed garlic 3/4 Cup(s) or creme fraiche sour cream 1 Dash(s) Sea salt 1 Dash(s) freshly ground black pepper 2 Tablespoon(s) fine cut coconut, dessicated |
Directions:
Place fish, lime juice, garlic, and sour cream in a food processor and blend until almost smooth. Season with salt and pepper. Add coconut and blend in with a few quick pulses. Place in a large bowl and refrigerate for 2 hours before serving. Serve as a spread on coconut or whole grain crackers or whole-grain bread. |
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