SMOKED WHITEFISH PATE Chef Marian Gray ½ lbs hardwood smoked whitefish, skin, bones & mud vein removed 1-8ozs package Neufchatel cheese at room temperature ½ tsp Tabasco 2 drops Liquid Smoke 1 tbls Horseradish Cream the cheese; add remaining ingredients. Mix well. Serve on Endive, crackers or in phyllo cups. Sprinkle 3 or 4 capers on each. If you use smoked salmon, add 1 tbls of fresh lemon juice & 1 tbls of finely chopped Fennel leaves. Return to our Recipes page Copyright © 2005 Cherry Creek Cellars, Albion, MI