Cooking and Preparation Time: 15-20 minutes

Serves: 8-10

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


  1. Heat butter. Sauté garlic, onions, and smoked milkfish flakes. Season with salt and pepper. Set in the refrigerator to cool.
  2. Mix sautéed milkfish with cream cheese and chopped tarragon.
  3. Serve boursin as a dip or spread on toasted French baguette slices and garnish with vegetable sprouts or chopped spring onions.