Smoked Fish Pate

Name: Smoked Fish Pate
Ingredients: 4 -6 ounces smoked fish fillet (salmon, trout or bluefish); 3 ounces cream cheese, at room temperature; 1 1/2 tablespoons mayonnaise (more or less to your liking ( we like more); 1/4 cup finely chopped celery; 1/4 cup chopped fresh parsley (plus more for garnish ( optional); 2 tablespoons finely chopped red onions; 1 dash hot pepper sauce (Cholula, Franks etc use more to taste); salt; fresh ground black pepper; capers (optional to garnish)

10 ingredients

5 steps

Ingredients

4 -6 ounces smoked fish fillet (salmon, trout or bluefish)
3 ounces cream cheese, at room temperature
1 1/2 tablespoons mayonnaise (more or less to your liking ( we like more)
1/4 cup finely chopped celery
1/4 cup chopped fresh parsley (plus more for garnish ( optional)
2 tablespoons finely chopped red onions
1 dash hot pepper sauce (Cholula, Franks etc use more to taste)
salt
fresh ground black pepper
capers (optional to garnish)

Directions

1

Remove and discard any skin on the fish. Place the fish in a medium sized bowl and flake it with a fork. Add the cream cheese and 1 tablespoon of the mayo and stir until well blended , and the pate is a consitency of your liking (we like ours quite chunky -- almost requiring a spoon) adding more mayo or cream cheese as needed.
2

Fold in celery, 1/4 cup of parsley and the onion. Add the lemon juice and hot pepper sauce and season with salt and pepper to taste.
3

Spoon into serving dish, cover and chill until serving time (at least 1-2 horus up to 48 hours).
4

Remove and garnish with additional parsley and capers if using.
5

Servie with crackers or for a chunkier pate, use toast points.