Smoked Fish Pate
- Reviews 2
Ready In: 20 mins
Serves: 6
Yields: 1 1/2 cups
Ingredients
- 4 -6 ounces smoked fish fillet (salmon, trout or bluefish)
- 3 ounces cream cheese, at room temperature
- 1 1⁄2 tablespoons mayonnaise (more or less to your liking ( we like more)
- 1⁄4 cup finely chopped celery
- 1⁄4 cup chopped fresh parsley (plus more for garnish ( optional)
- 2 tablespoons finely chopped red onions
- 1 dash hot pepper sauce (Cholula, Franks etc use more to taste)
- salt
- fresh ground black pepper
- capers (optional to garnish)
Directions
- Remove and discard any skin on the fish. Place the fish in a medium sized bowl and flake it with a fork. Add the cream cheese and 1 tablespoon of the mayo and stir until well blended , and the pate is a consitency of your liking (we like ours quite chunky -- almost requiring a spoon) adding more mayo or cream cheese as needed.
- Fold in celery, 1/4 cup of parsley and the onion. Add the lemon juice and hot pepper sauce and season with salt and pepper to taste.
- Spoon into serving dish, cover and chill until serving time (at least 1-2 horus up to 48 hours).
- Remove and garnish with additional parsley and capers if using.
- Servie with crackers or for a chunkier pate, use toast points.
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