Martha burr's smoked whitefish pate'
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | pounds | Smoked whitefish; skinned, boned and flaked, (yielding 1/2 lb flaked) |
| 1 | pack | (8 oz) cream cheese; at room temperature |
| 2 | tablespoons | Unsalted butter; at room temperature |
| 1 | tablespoon | Grated onion |
| 2 | tablespoons | Prepared horseradish; drained, (up to 3) |
| 1 | dash | Hot Hungarian paprika |
| ¼ | tablespoon | Dill seed |
| Fresh dill springs for garnish; (optional) | ||
Directions
Source: The New York Cookbook by Molly O'Neill With a fork, mash together the flaked fish, cream cheese and butter until 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 refrigerate for 1 hour.
Serve the pate chilled or at room temperature, garnished with fresh dill sprigs. Spread on matzo, crackers, dark bread.
***Do not use horseradish w/ beets. You want white horseradish (not the creamy kind) available at most grocers.
Posted to JEWISH-FOOD digest by Linda Shapiro <lss@...> on Dec 28, 1998, converted by MM_Buster v2.0l.