Smoked Fish Pate

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

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)

Recipe

• 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.