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Smoked Fish Pate
Ingredients
1
lb.
smoked fish
boned, chopped
1/2
cup
chopped green onion
1/4
cup
freshly squeezed lemon juice
1/4
cup
cream cheese
softened
Instructions
Place all ingredients in a food processor. Process until well mixed. Chill. Paté will keep up to a week or more in the refrigerator.
Spread on crackers or toast points as Hors D’oeuvres.
Notes
Use 1/2 lb. of smoked fish and 1/2 lb. smoked fish belly meat. This creates a richer, moister paté that is easier to spread.