Smoked Fish Pate

Recipe by SarahBeth
READY IN: 20mins
YIELD: 1 1/2 cups


  • 4 -6
    ounces smoked fish fillet (salmon, trout or bluefish)
  • 3
    ounces cream cheese, at room temperature
  • 1 12
    tablespoons mayonnaise (more or less to your liking ( we like more)
  • 14
    cup finely chopped celery
  • 14
    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)
  • capers (optional to garnish)


  • 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.