Smoked Whitefish Pate

[SandyM]

I should have noted I used light BRICK cream cheese - not whipped. That would definitely make a consistency difference.

[emilycat]

Sandy,

This looks wonderful, but I'm curious...what kind of smoked fish did you use? Trout?

[SandyM]

For our anniversary last summer, my husband and I ate dinner at a restored inn near Traverse City, Michigan. The featured appetizer that evening was Smoked Whitefish Pate, and it was outstanding.

I went to a Bunko party on Friday night and decided to make it for the party, since my husband doesn't eat anything that even rhymes with the word fish.

I called the restaurant, and they were more than willing to offer up the recipe. It turned out awesome, just like I remembered it, and I thought I'd share it with you.

1 lb. cream cheese (I used light)
1/2 lb. smoked whitefish, crumbled
1/4 cup fresh lemon juice
1 Tbsp. minced garlic
1 tsp. tobasco sauce

Cream all ingredients together, place in casserole dish and heat at 350º uncovered until warm. Serve with crackers.

(I was quite liberal with the garlic and tobasco)

[JillC]

This looks delicious. Thanks for posting it, Sandy! It's good to know it worked using light cream cheese.
Now I have to track down some smoked whitefish.
Jill

[SandyM]

Hiya Em,

I used plain old smoked whitefish - my local gourmet market had some available (actually the only smoked fish they had on hand that day). I suspect trout would work; salmon would probably be wonderful, and have a nice pink hue to it.

I may even consider trying it with crab the next time I'm making an appetizer for a crowd.