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3/4 lb. smoked whitefish (yield 1/2 lb. smoked whitefish), skinned, boned and flaked
With a fork, mash together the flaked fish, cream cheese, and butter until creamy.
Beat in the grated onion and parsley, then season with the horseradish to taste.
Turn the pate into a shallow serving bowl. Sprinkle with paprika, and dill seeds. Cover and refrigerate for 1 hour.
Serve the pate chilled or at room temperature. Spread on plain crackers or dark bread.
Poster's Notes:
Posted by Brenda Gierczak
Nutritional Info Per Serving: N/A
2 tablespoons unsalted butter, room temperature
1 tablespoon grated onion
2 to 3 tablespoons prepared horseradish (not w/beets), drained
Dash of hot Hungarian paprika (I use cayenne pepper)
1/4 teaspoon dill seeds
1/4 cup chopped parsley
1 8-oz. brick cream cheese, softened
Pepper to taste
This is a wonderful dip. It's delicious on crackers or in celery. It is a dairy recipe, and goes well with other dips. Serves several people with other appetizers and dips.