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
- Place all ingredients into the robo coupe (food processor) and blend until all are incorporated and a smooth consistency is achieved.
- Store in a tub, labeled and dated.
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