I served this appetizer during our wedding anniversary dinner with my high school barkada. It's so easy to do and so yummy!
Ingredients:
1 medium sized tinapang bangus (smoked milkfish)
1 box cream cheese
1/2 c all purpose cream or 1/3 c yogurt
2 tbsp lemon juice or calamansi juice
salt & pepper to taste
to serve:
crackers or crostini
Capers
Directions:
Ingredients:
1 medium sized tinapang bangus (smoked milkfish)
1 box cream cheese
1/2 c all purpose cream or 1/3 c yogurt
2 tbsp lemon juice or calamansi juice
salt & pepper to taste
to serve:
crackers or crostini
Capers
Directions:
- Debone and flake the tinapang bangus. Lightly cook the flakes (almost just warming) on a skillet and set aside to cool.
- In a food processor combine the tinapa flakes, cream cheese, cream/yogurt and lemon/calamansi. Pulse till blended. Add salt and pepper to taste.
- Spoon on top of crakers and top with a caper.
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