Smoked Fish Pate
Smoked Fish Pate by Right Brain Joanna
Makes a lot, from 10 to 16 servings
This is a simple “go to” appetizer to have with some rye bread at a party. Mackerel is my personal favourite, but pictured here is haddock.
8oz (250g) package of regular cream cheese, room temperature
6-8oz (170-250g) smoked fish. Packages range in size.
2 cloves garlic
1-2 lemons
- Pulse garlic and add juice of 1 lemon and cream cheese and blend in the food processor until smooth.
- Check fish, removing bones (maybe kipper is better left for another recipe since they are filled with bones!) Remove skin and break up into pieces.
- Add fish to the processor and chug a few times to incorporate the fish. Taste for lemon and pepper.
- Serve with lemon and coarsely ground pepper. Little party breads sliced diagonally make a great “raft”.
