Ingredients
- 3/4 lb Smoked whitefish, skinned, boned and flaked, (yielding 1/2 lb flaked)
- 1 pkt (8 ounce) cream cheese, at room temperature
- 2 Tbsp. Unsalted butter, at room temperature
- 1 Tbsp. Grated onion
- 2 Tbsp. Prepared horseradish, liquid removed, (up to 3)
- 1 dsh Warm Hungarian paprika
- 1/4 Tbsp. Dill seed Fresh dill springs for garnish, (optional)
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Martha Burr's Smoked Whitefish Pate'
Servings: 1
Directions
- With a fork, mash together the flaked fish, cream cheese and butter till creamy. Beat in the grated onion, then season with the horseradish, to taste.*** Turn the pate into a shallow serving bowl. Sprinkle with the paprika and dill. Cover and chill for 1 hour.
- Serve the pate chilled or possibly at room temperature, garnished with fresh dill sprigs. Spread on matzo, crackers, dark bread.
- ***Don't use horseradish w/ beets. You want white horseradish (not the creamy kind) available at most grocers.
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