Fish Pate, Hickory Smoked
Fish Pate, Hickory Smoked
1 cup smoked fish, trimmed and flaked
1 tablespoon fresh lemon or lime juice
8 ounces cream cheese at room temperature
2 ounces butter at room temperature
2 teaspoons grated horseradish (fresh)
1 teaspoon fresh dill seed, crushed
1 teaspoon fresh dill weed, finely chopped
2 ounces wild onions or scallioins, finely diced
salt and pepper to taste
In a broad, medium bowl, mash the smoked fish with the tines of a sturdy fork. One by one, add each of the other ingredients. Be sure to continue mashing while you are adding them and blend thoroughly. Balance tastes and seasonings, keeping in mind that this is best made in advance and stored a day or two to let the flavors mingle
Turn the mixture into a glass or pottery ramekin or serving bowl. Cover with a tight-fitting plastic wrap or lid. Refrigerate for at least 2 hours, preferablly overnight.
Serve with mushroom chips, corn chips, or other crackers. Watercress and cilantro are good additions.
| This recipe was selected from Enduring Harvests by E. Barrie Kavasch, Globe Pequot Press. |
| Check our list of mail order companies specializing in game meats and other native ingredients! Click the logo at the top of the window to the left to return to our main index. Then just select "Ingredint Sources, American Indian" under "Indices, Other!" |
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