How to make it

  • Remove skin and any dark meat from the fish and break
  • it into 2" pieces.
  • Pulse in a food processor for 3-4 seconds, a few times until the fish resembles gravel
  • Add onion and pulse a few seconds more.
  • Cut the butter and cream cheese into small pieces and process
  • them with the fish for 45 seconds or until you like the consistency.
  • Add the anchovy paste, lemon zest and lemon juice and process until the mixture resembles cream cheese.
  • Remove the pate from the processor and place in a serving bowl to be chilled for a few hours before serving.
  • Serve garnished with grated lemon zest or dill sprigs, on crackers, french bread in thin slices or sourdough bread.
  • This stays fresh for 10 days to two weeks
  • Makes 4 cups

People Who Like This Dish 1
Reviews & Comments 2

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    " It was excellent "
    momo_55grandma ate it and said...
    wonderful recipe thanks
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    " It was excellent "
    elgab89 ate it and said...
    I love smoked fish, too! This goes in my recipe collection!
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