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Dips, Spreads & Sauces
Smoked Fish Pate
Made With: Prepared Horseradish
Recipe courtesy of LorettaBaughan.com | Recipe and photo created by Loretta Baughan
- 1 c mayonnaise
- 1 c sour cream
- 1 T lemon juice
- 2-3 T Silver Spring Prepared Horseradish
- 1/4 t cayenne
- 1/4 t sea salt
- 1/4 t fresh ground pepper
- 2 c smoked whitefish, trout, or salmon
- Combine the mayonnaise and sour cream in a 2 quart dish stirring until they are well blended.
- Stir in the lemon juice, Silver Spring Prepared Horseradish, cayenne, salt, and pepper, mixing the ingredients well.
- Cube the smoked fish or separate into small bite sized pieces, removing any skin, fat, or bones, then stir it into the pate.
- Cover and chill for at least one hour to blend the flavors and to keep any leftovers fresh for up to three days.
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