| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy, Grains | Jewish | 1 | servings | |
INGREDIENTS
| 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) |
INSTRUCTIONS
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 <lss@coconet.com> on Dec 28, 1998, converted by MM_Buster v2.0l.
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