In the Kitchen: Smoked Blue Fish Pate

In the Kitchen
main bkg

This morning in the kitchen, we are joined by Bob Burke from Pot au Feu making Chicken Liver Pate. The recipe below is for a smoked fish pate, another great dish by Bob. All the ingredients are blended together and then stored in the fridge.

  • 1 Lb Smoked Blue Fish, picked for bones
  • 1 Lb Cream Cheese
  • 10 oz Unsalted Butter, cubed and softened
  • 1T Horseradish
  • 1T Worcestershire sauce
  • Dash Tabasco
  1. Place all ingredients into the robo coupe (food processor) and blend until all are incorporated and a smooth consistency is achieved.
  2. Store in a tub, labeled and dated.

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