Smoked Fish Pate

Whip up this quick and easy fish dip in your food processor, but I love this as an appetizer in the summer. Pair it with a sweeter wine before dinner, like one of Michael David Winery’s white wines. Enjoy surrounded by friends and family!


Smoked Fish Pate


  • 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


  • 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.


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.

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