Smoked Whitefish Pate


From Cherry Creek Cellars

1/2 pound hardwood-smoked whitefish – skin, veins and mud vein removed
1 8-oz. package Neufchatel cheese, at room temperature
1/2 teaspoon Tabasco
2 drops liquid smoke
1 tablespoon horseradish
capers for garnish

Cream the cheese, add remaining ingredients, and mix well. Serve on endive, crackers, or in phyllo cups. Sprinkle 3 or 4 capers on each.

If you use smoked salmon, add 1 tablespoon of fresh lemon juice and 1 tablespoon of finely chopped fennel leaves.

Facebook Comments