FISH*****Smoked Whitefish Pate

By Unblond1

This is a compilation of various recipes I found on the Web for a Michigan-style smoked whitefish pate. Wonderful!

Ingredients

• 32 Servings (Per Tablespoon)
• 1 large piece smoked whitefish from Tarini's, skinned, deboned and flaked
• 1 block Philly light cream cheese, softened
• 1 stick (1/2 cup) unsalted butter, softened
• 1 Tbsp fresh lemon juice
• 1/4 cup very finely minced shallots
• Worchestershire Sauce (to taste) few drops
• dried dill (to taste)
• Malden salt and freshly ground black pepper to taste

Details

Servings 32
Adapted from google.ca

Preparation

Step 1

*Mince* shallots finely in food processor *Add* softened cream cheese and butter, mixing until very smooth. *Add* a squeeze of lemon, a few drops of Worchestershire, salt and pepper, *tasting* until you have the right balance. I would add grated zest of one lemon next time. I didn't add the dill to the mix, just sprinkle on top of mine when eating. *Add* the chopped fish to the processor in batches, processing after each until creamy. *Hold* back about 1/6 of the fish until the end, *flake* that portion and add it at the end, pulsing to incorporate but not smash so there is some texture.