Smoked Whitefish Pate
Category : Appetizers
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.