Smoked Fish Pate Recipe

Name: Smoked Fish Pate
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

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.

130

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Smoked Fish Pate falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Smoked Fish Pate

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