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Method:

  • Smooth cream cheese 250 g
  • 180 g Smoked oysters (drained)
  • Italian parsley (fresh, chopped) 15 g
  • Peppadews (finely chopped) 60 g
  • Lemon juice 15 ml
  1. Method:

    • In a blender/food processor, liquidise all ingredients until smooth.
  2. Chef's Note:

    Use shredded deboned smoked tuna instead. Serve with vegetable crisps or crudités. Use as canapé or sandwich spread.