Page 21 - UMass2018_CookBook
P. 21
Smoked Fish Pate
Price Family, Newfields, NH
“Everyone loves this and if you make the entire batch, freeze half for later use.”
— Michael Price
Preparation
1. In a food processor fitted with the steel blade, process the fish, cream cheese and butter until the mixture begins to come together.
2. Add the onion, dill, capers and 3 table- spoons of the lemon juice and pulse until blended, making sure there is still some texture to the mixture. Taste, adding the remaining 1 tablespoon lemon juice, if needed, and season with pepper.
3. Transfer the mixture to a bowl, cover and refrigerate for a few hours so the flavors can combine.
4. Serve at room temperature. Garnish with lemon wedges, dill fronds and capers and serve with crackers.
Ingredients
Makes about 3 cups
1 pound smoked fish
(such as white fish or trout), skinned and flaked
12 ounces cream cheese, cut into chunks, at room temperature
6 tablespoons unsalted butter, cut into bits,
at room temperature
1 red onion, finely diced 1⁄4 cup chopped fresh dill
2 to 3 tablespoons chopped capers
3 to 4 tablespoons lemon juice
Ground black pepper
Lemon wedges, dill fronds and capers, for garnish
Crackers, for serving
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