Smoked Fish Pate

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Published

Ingredients

  • 200 gms smoked fish
  • 250 gms cream cheese
  • 3-4 drops worcestershire sauce
  • 1 tblsp chopped gerkins or capers

Preparation

  1. If smoked fish not cooked, poach in water or milk for 10 mins. Drain. Remove skin from fish and cut into small pieces.
  2. Put cream cheese and fish in food processor. Mix until smooth.
  3. Add sauce and gerkins or capers and process briefly. Serve with cracker biscuits, crisp toast or french bread.