Fred Hall Smoked Lemon-Herb Fish Pate
Servings: 3 Cups
Ingredients
- 2 cups smoked fish fillets flaked
- 4 ounces cream cheese softened
- 1/4 cup mayonnaise
- 2 tablespoons lemon juice
- zest of 2 lemons
- 1/4 cup fresh basil leaves minced (or 1 teaspoon dried leaves)
- 2 tablespoons Italian parsley minced (or 1 tablespoon dried)
- 1 tablespoon fresh oregano leaves minced (or 1/2 teaspoon dried)
- 1/4 cup chives minced
- 1 clove garlic minced
- freshly ground black pepper to taste
- salt to taste
Instructions
- Combine all ingredients except salt and pepper and pulse in a food processor until smooth. Season with salt and pepper. Serve with toasted bread, vegetables or crackers. It’s also great as a sandwich spread.
Notes
The fish is first brined, then smoked in a Smoke in a Smoke Vault at 200 degrees for 1 – 2 hours, depending on the type and thickness of the fish. If your smoked fish is alredy on the salty side, you may not need to add additional salt after processing.