Smoked Whitefish Dip from A Matter of Taste
Here is one of our most popular appetizers at A Matter of Taste.
Smoked Whitefish Pate
1/2 lb Smoked Whitefish
3/4 lb Cream Cheese (room temp)
2 Tlb Horseradish
1/2 tea. Ground Black Pepper
1 tea. Tabasco Sauce
Chopped Green Onion
Roasted Garlic
2 tea. Chopped Parsley
Remove any skin and bones from whitefish. Place the cream cheese and white fish in a food processor and whip until smooth. Add the horseradish, pepper, and tobasco and puree for 1 minute. Mix in Green Onion and Garlic. Divide the pate into 4 ramekins or place in a casserole dish and bake in preheated 375 degree oven for 10 minutes. Garnish with parsley. Serve with Matzo Crackers
Filed under Recipes • Appetizers



Comments
Friday, Jun. 13, 2008
ann
Sounds delicious. I've always wondered what's in the Charlevoix whitefish pate.