| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
French |
Seafood, Dips |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Smoked tuna or smoked mackerel skin removed |
| 6 |
oz |
Cream cheese, softened |
| 3 |
tb |
To 4 Tb mayonnaise |
|
|
Juice of 1/2 large lemon (about 2 Tb) |
|
|
Salt and freshly ground black pepper |
| 2 |
tb |
Very finely diced red onion |
INSTRUCTIONS
From: Bill Birner
Any number of smoked fish can be used in this simple recipe. Instead of a
large serving bowl, you can also chill it in small individual bowls or
ramekins for an elegant first course, with thinly sliced French or black
bread.
Flake the tuna or mackerel and combine it with the cream cheese, mayonnaise
and lemon juice in a food processor. Process until smooth and season to
taste with salt and pepper. Transfer the mixture to a serving bowl and fold
in the red onion. Cover and chill the pate until ready to serve.
MAKES 6 SERVINGS.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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