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Whitefish, Smoked Pate I (D, KLP, TNT)
Source: "The New York Cookbook," by Molly O'Neill
Serves: Approximately 4 cups

3/4 lb. smoked whitefish (yield 1/2 lb. smoked whitefish), skinned, boned and flaked
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

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:
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.

Posted by Brenda Gierczak

Nutritional Info Per Serving: N/A