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Receta Martha Burr's Smoked Whitefish Pate'
by Global Cookbook

Martha Burr's Smoked Whitefish Pate'
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Ingredientes

  • 3/4 lb Smoked whitefish, skinned, boned and flaked, (yielding 1/2 lb flaked)
  • 1 pkt (8 ounce) cream cheese, at room temperature
  • 2 Tbsp. Unsalted butter, at room temperature
  • 1 Tbsp. Grated onion
  • 2 Tbsp. Prepared horseradish, liquid removed, (up to 3)
  • 1 dsh Warm Hungarian paprika
  • 1/4 Tbsp. Dill seed Fresh dill springs for garnish, (optional)

Direcciones

  1. With a fork, mash together the flaked fish, cream cheese and butter till 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 chill for 1 hour.
  2. Serve the pate chilled or possibly at room temperature, garnished with fresh dill sprigs. Spread on matzo, crackers, dark bread.
  3. Don't use horseradish w/ beets. You want white horseradish (not the creamy kind) available at most grocers.