SMOKED FISH PATE
This is so easy and delicious! I usually use smoked salmon for personal tastes. From the "What Can I Bring Cookbook?" Chill time is 2 hours up to 48 hours and is not included in cook time.
Provided by SarahBeth
Categories < 30 Mins
Time 20m
Yield 1 1/2 cups, 6 serving(s)
Number Of Ingredients 10
Steps:
- Remove and discard any skin on the fish. Place the fish in a medium sized bowl and flake it with a fork. Add the cream cheese and 1 tablespoon of the mayo and stir until well blended , and the pate is a consitency of your liking (we like ours quite chunky -- almost requiring a spoon) adding more mayo or cream cheese as needed.
- Fold in celery, 1/4 cup of parsley and the onion. Add the lemon juice and hot pepper sauce and season with salt and pepper to taste.
- Spoon into serving dish, cover and chill until serving time (at least 1-2 horus up to 48 hours).
- Remove and garnish with additional parsley and capers if using.
- Servie with crackers or for a chunkier pate, use toast points.
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