Martha burr's smoked whitefish pate'

Yield: 1 servings

Measure 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)

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.

Similar recipes