Yield: 1 servings
|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.