In the Kitchen: Smoked Blue Fish Pate

In the Kitchen
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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.

Ingredients:
  • 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
Directions:
  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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