Smoked White Fish Pate
Pairs Well With
8 ounces whipped or low-fat cream cheese
½ pound smoked white fish, skinned, boned and chopped finely (see note)
2 tablespoons scallions, finely chopped
1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
1 teaspoon lemon juice
1/8 teaspoon freshly ground pepper
Dash of Sriracha chili sauce or to taste
Mix all ingredients until well blended and refrigerate. Serve with light crackers or fresh bread. Garnish with fresh dill and lemon slices. I served this pâté with a sliced baguette from our local Nightingale Bakery.
Note: I used salmon in my version, which was delicious, but you can select your favorite smoked fish, such as trout, cod, haddock, etc.
Yields about 1½ cups
This yummy appetizer was submitted to our Win a Magnum contest by Susan Evans. Delicious and easy to make, it’s a clear winner. Merry paired it with our Sonoma Coast Pinot Noir recently for a family party. It was a hit!