Martha Burr s Smoked Whitefish Pate Recipe

Free Recipe Martha Burr s Smoked Whitefish Pate

Recipe Type: Free Recipes

Recipe Preparation: cook

Cooking Ingredients for Martha Burr s Smoked Whitefish Pate Recipe

3/4 lb Smoked whitefish; skinned,
-boned and flaked, (yielding
-1/2 lb flaked)
1 pk (8 oz) cream cheese; at room
-temperature
2 tb Unsalted butter; at room
-temperature
1 tb Grated onion
2 tb Prepared horseradish;
-drained, (up to 3)
1 ds Hot Hungarian paprika
1/4 tb Dill seed
Fresh dill springs for
-garnish; (optional)

Martha Burr s Smoked Whitefish Pate Preparation

Source: The New York Cookbook by Molly O”Neill With a fork, mash together the flaked fish, cream cheese and butter until creamy. Beat in the grated onion, then season with the horseradish, to taste.*** Turn the pate into a shallow serving bowl. Sprinkle with the paprika and dill. Cover and refrigerate for 1 hour. Serve the pate chilled or at room temperature, garnished with fresh dill sprigs. Spread on matzo, crackers, dark bread. ***Do not use horseradish w/ beets. You want white horseradish (not the creamy kind) available at most grocers. Posted to JEWISH-FOOD digest by Linda Shapiro on Dec 28, 1998, converted by MM_Buster v2.0l.

Cooking Temperature:

Recipe Serves: 1

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