Cooking and Preparation Time: 15-20 minutes
1 cup Fisherfarms Deboned Smoked Baby Milkfish, flaked
1 tsp. garlic, minced
1 tbsp. white onion, chopped
2 tbsp. butter
1 cup cream cheese
2 tsp. fresh tarragon
Melba toasts (toasted French bread slices)
salt and pepper to taste
- Heat butter. Sauté garlic, onions, and smoked milkfish flakes. Season with salt and pepper. Set in the refrigerator to cool.
- Mix sautéed milkfish with cream cheese and chopped tarragon.
- Serve boursin as a dip or spread on toasted French baguette slices and garnish with vegetable sprouts or chopped spring onions.