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Smoked Fish Pate
Ingredients
- 1 pound smoked fish, salmon or possibly trout
- 1/4 c. butter
- 1 med. onion, finely minced
- 1 hard boiled egg, finely minced
- Light oil and corn or possibly safflower
- Celery seed to taste
- Garlic pwdr to taste
Directions
- Skin an bone fish. Flake finely with fork. Set aside. In medium skillet, heat butter. Add in onion. Cook till translucent/soft, about 5 min. Add in onion mix to fish. Add in minced egg. Mix well. Add in sufficient light oil to bring pate to desired consistency. Season with celery seed and garlic pwdr.
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