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Whitefish, Smoked Pate II (D, TNT)
Source: Unknown
Yield: 2-1/2 cup

2 slices white bread, crusts removed
5 ounces cream cheese
1 tsp. anchovy, minced
1 lemon, juiced
Black pepper, freshly ground
3 tbsp. chives, minced
2 smoked whitefish, skinned and boned

Soak bread in milk, squeeze dry. Put in mixer with cream cheese, anchovy, lemon juice, salt, pepper, and chives. Use the paddle attachment and mix well.

In a separate bowl mash the white fish. Add to the cream cheese mixture and blend well.

Line a 2-1/2 cup loaf pan with plastic wrap. Pour in mixture, cover, and chill overnight. Unmold when ready to serve.

Serve on cucumber rounds or toasted French bread.

Poster's Notes:
My guess is that the whitefish called for in the recipe could be two small fish sometimes called chubs and that they probably weigh approximately a pound in total yielding about 1/2 pound of whitefish meat. That would be my suggestion to start with and then add a little more fish if it's too cheesy.

Posted by Barbara Wasser

Nutritional Info Per Serving: N/A