Use smoked herring, whitefish, salmon, or fish that you have cooked on the barbecue grill for this tasty and smooth appetizer. Crisp wheat crackers, hot French bread or fresh vegetables make excellent and pretty accompaniments.
This is an excellent way to use leftover cooked fish. You may freeze the fish before preparing the pate if you have it left from a meal. Fish will remain fresh tasting for about one to two weeks if well wrapped.
Quick and Tasty
Hot and Cold Appetizers, Section 1, Card 9
Makes about 1 cup dip.
Smoked Fish Spread
- 1 cup smoked fish bones and skin removed
- 1/4 cup butter
- 1 3- ounce package cream cheese with chives
- 1/2 teaspoon salt
- 4 drops liquid hot pepper
- Chopped chives or parsley for garnish
Put fish into food process or fitted with steel blade or into blender container. Process on/off until fish is pureed. 1 cup chunked fish will give you about 1/3 cup pureed fish.
Blend fish, butter, cream cheese, salt, and liquid hot pepper together in bowl with a wooden spoon until smooth and well-mixed.
Turn into serving dish. Top with fresh chives or parsley.
Serve immediately as a dip, or chill and serve as a spread.
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