Name: Smoked-Fish Pâté Canapés
Ingredients: Scallions; 3/4 lb Smoked fish. cod or trout; boneless & skinless; 1/4 lb Butter; softened; 1/4 lb Cream cheese; softened; 3 tb Fresh dill; 1 tb Horseradish; 2 tb Sour cream; Salt; Fresh ground black pepper; 1 tb Lemon juice; 2 Cucumbers or 1 cucumber and 1/2 loaf rye bread; 12 Radishes; Dill; for garnish

You have been called to speak into the confusion with gospel clarity and authority. You have been called to give glory-bound hope to those who have become hopeless. You are called to speak liberating truths to those who have become deceived. You have been called to plead with disloyal children to once again be reconciled to their heavenly Father. You have been called to give glorious motivation to those who have given up. You have been called to shine the light of the glory of God into hearts that have been made dark by looking for life in all the wrong places. You have been called to offer the filling glories of grace to those who are empty and malnourished. You have been called to represent a glorious King, who alone is able to rescue, heal, redeem, transform, forgive, deliver, and satisfy. You have been called.

Paul David Tripp

CATEGORY	CUISINE	TAG	YIELD
Seafood, Dairy	French	Fall, French, Mediterrane	30	Servings

INGREDIENTS

		Scallions
3/4	lb	Smoked fish. cod or trout; boneless & skinless
1/4	lb	Butter; softened
1/4	lb	Cream cheese; softened
3	tb	Fresh dill
1	tb	Horseradish
2	tb	Sour cream
		Salt
		Fresh ground black pepper
1	tb	Lemon juice
2		Cucumbers or 1 cucumber and 1/2 loaf rye bread
12		Radishes
		Dill; for garnish

INSTRUCTIONS

PREPARATION: For the pâté, chop scallions. Combine the trout, butter, and
cream cheese in the bowl of a food processor and process for a few seconds.
Add the scallions, dill, and horseradish and process until just smooth with
bits of herbs still visible. Briefly pulse in sour cream. Season with salt,
pepper, and 1 tablespoon lemon juice. Refrigerate for at least 4 hours.
Pâté can be made a few days ahead. Slice cucumbers into 3/16-inch-thick
rounds. Cut radishes into paper-thin slices. Fill a pastry bag fitted with
a 1/2-inch star tip with pâté. Pipe generous rosettes on top of each
cucumber slice. Garnish with radish slices and dill.
As an alternative, toast bread and cut into ovals with a pastry cutter or
into rectangles or squares with a knife. Pipe pâté onto bread and garnish
with radishes and fresh dill. Put in jelly roll pans or baking pans, cover
well, and refrigerate.
Canapés can be made a few hours ahead.
SERVING: Bring back to room temperature, arrange on platters, and serve.
Serves: 20 to 30
NOTES : Savory appetizers on cucumber slices and/or rye bread. This
smoked-fish pâté is so good you'll be tempted to eat it right off your
finger. For guests, we suggest either cucumber slices or toast. If you use
both, you'll get more variety with almost no more work. Arrange them
together on one platter and cut the toast into ovals, rectangles, or
squares, rather than rounds.
Recipe by: Cook's Magazine November 1987
Posted to TNT Recipes Digest by Nancy <BNRead@Worldnet.att.net> on Feb 4,
1998

A Message from our Provider:

“Beauty: an act of God”