The most convenient sort of party good is that which can be prepared completely ahead and needs little last minute attention. Here is a tempting example, a creamy smoked fish spread. Serve it in a handsome crock and let guests help themselves. Plan to chill the pate for at least 3 hours or overnight for best flavor.
Hot and Cold Appetizers, section 1, Card 2
This card is damaged which leaves the recipe incomplete. I cannot see the fourth and final step of the recipe. It looks like it advises garnishing with chopped parsley and olive slices, and tells you that it’s OK to substitute other dried fish. Do you have this card? Can you can help me add the remainder of the recipe?
Smoked Haddock Pate
- 1/2 pound smoked haddock aka finnan haddie
- 2 tablespoons lemon juice
- 1/2 teaspoon thyme
- 1/2 cup butter melted
- 1/3 cup whipping cream
- Coarsley ground black pepper
- Chopped parsley optional garnish
- Chopped olives optional garnish
- Hot toasted french bread
Place smoked fish in a small pan. Pour on water to cover. Bring to boiling, reduce heat. Cover, and simmer until fish flakes easily, 15 to 20 minutes. Let fish cool in cooking liquid. Drain, separate fish into flakes, discarding any bones.
Place fish, lemon juice, and thyme in food processor or blender container. Cover and blend until smooth. Add butter in a slow, steady steram, pureeing until mixture is smooth.
Whip cream until stiff. Fold in fish mixture until well combined. Add pepper to taste. Cover and refrigerate to blend flavors, several hours or overnight.
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