Smoked Fish Pate

Smoked Fish Pate

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

  1. Pulse garlic and add juice of 1 lemon and cream cheese and blend in the food processor until smooth.
  2. 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.
  3. Add fish to the processor and chug a few times to incorporate the fish. Taste for lemon and pepper.
  4. Serve with lemon and coarsely ground pepper. Little party breads sliced diagonally make a great “raft”.
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