FISH AND CHIP BALLS
225g smoked fish fillets, poached, skinned and flaked
175g cream cheese, softened
2 tsp lemon juice
1 Tbs chopped parsley
ground black pepper
50g potato chips, crushed
Put all ingredients, except the chips, in a bowl and beat well to
mix. Roll into walnut-sized balls with lightly floured hands, then
roll in potato chips, pressing them well into the mixture.
These may be frozen. Flash freeze until firm, then pack into a
container, separate the layers with foil. Label and return to
To serve from frozen, arrange in a single layer and allow to thaw
at room temperature about 2 hours.