We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

Your life will have a purpose with the Saviour.

Martha Burr’s Smoked Whitefish Pate’

0
(0)
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.

A Message from our Provider:

“The Bible: More up-to-date than tomorrow’s newspaper”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?