Smoked Fish Pate

[JJC]

This is a recipe based loosely on one from a local magazine, but I've modified it enough in several ways to consider it my own version:

1 lb smoked fish, skinned and crumbled (I've used salmon, steelhead, and bluefish)
12 ounces cream cheese, cut into small pieces
6 Tablespoons unsalted butter, cut into small pieces
1 medium red onion, minced
1/4 cup fresh chopped dill
3 Tablespoons capers, drained
4 Tablespoons fresh lemon juice
4 Tablespoons scotch (the peatier the better!)
ground pepper to taste

Make sure fish, cream cheese and butter are at room temp.  Mix the fish, cream cheese, and butter in a bowl until just combined.  Add the onion, dill, capers, lemon juice and scotch.  Mix by hand or beat slowly with a mixer until blended but DO NOT OVERBEAT to maintain texture.  Season to taste with pepper.

Pack the pate into small containers; cover and refrigerate for at least several hours to mellow the flavors (overnight is better).  Garnish with lemon wedges and capers and enjoy!



John
Newton MA