Smoked Whitefish Pate - Michigan Wine Country
Smoked Whitefish Pate - Cream the cheese, add remaining ingredients, and mix well. Serve on endive, crackers, or in phyllo cups.
Ingredients
- 1/2 pound hardwood-smoked whitefish – skin, veins and mud vein removed
- 1 8-oz. package Neufchatel cheese, at room temperature
- 1/2 teaspoon Tabasco
- 2 drops liquid smoke
- 1 tablespoon horseradish
- capers for garnish
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