Fish Pate

Recipe Ingredients

1 lb	454g / 16oz	Smoked trout
1 lb	454g / 16oz	Fresh white fish*
6		White bread
2 tablespoons	30ml	Lemon juice
8 oz	227g	Cream cheese
		Salt
		Black pepper
		Chives - thinly sliced
1 cup	237ml	Milk
1/4 cup	59ml	White wine - dry
1 tablespoon	15ml	Butter

Recipe Instructions

* halibut, yellowtail, snapper, orange roughy, etc.

Poach the fresh fish in a little white wine and butter until it is just cooked. Cool and remove skin and bones.

Debone the smoked trout and remove skin.

Cut the crust from six slices of fluffy white bread and soak them in the milk for a few minutes. Squeeze out the liquid by hand.

In a food processor, add the fish, bread, lemon juice and cream cheese.

Process until smooth.

Add the chives, salt and freshly ground black pepper to taste and process a few pulses.

Transfer to a plastic film-lined loaf pan. Pack in the pate and cover with the excess film. Place in refrigerator over night.

Serve on a platter surrounded with colorful cut and sliced vegetables, shch as yellow and red tomatoes, cucumbers, etc. Add crackers and toast points to the platter.

Source:
Modern Jewish Cooking

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