Smoked fish pate
Dec. 04, 1980
February 20, 2008
3 cups flaked, smoked fish
2 packages (8 ounces each) cream cheese, softened
3 tablespoons lemon juice
2 tablespoons grated onion
3 tablespoons chopped parsley
assoorted crackers
Parsley sprigs (garnish)
Remove skin and bones from fish; flake. Combine cream cheese, lemon juice and grated onion; whip until smooth and fluffy. Stir in fish and chopped parsley. Chill for one hour. Garnish with parsley. Serve with crackers. Makes approximately 3 and 1/2 cups of spread.
