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  • whitefish pate

    any one have a recipe for whitefish pate? my dad would like to make some.
    SHEL

  • #2
    Martha Burr's Smoked Whitefish Pate
    Source: Fooddownunder

    Ingredients :

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

    Method :
    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.

    *************************************************************
    Carlson's Smoked Whitefish Pate
    Source: Carlson's Fish Market

    Equal parts smoked whitefish and cream cheese
    Half-and-half
    Lemon juice
    Garlic powder to taste


    Soften cream cheese. Debone and skin the smoked whitefish, put in food processor and grind until small. Remove. Place softened cream cheese in processor and add smoked fish blend. Add lemon juice and half-and-half until smooth. Add approximately tablespoon garlic powder and blend. Serve with crackers, toasted bread, whatever you fancy.

    ***************************************************************
    SMOKED WHITEFISH PATE
    Source: Cherry Creek Cellars

    lbs hardwood smoked whitefish, skin, bones & mud vein removed
    1-8ozs package Neufchatel cheese at room temperature
    tsp Tabasco
    2 drops Liquid Smoke
    1 tbls Horseradish

    Cream the cheese; add remaining ingredients. Mix well. Serve on Endive, crackers or in phyllo cups. Sprinkle 3 or 4 capers on each.

    If you use smoked salmon, add 1 tbls of fresh lemon juice & 1 tbls of finely chopped Fennel leaves.
    *****************************************************************

    Deweydecimal
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    • #3
      Thanks Those Look Yummy. I'll Pass Them On To My Dad
      SHEL

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