Tom's Smoked Fish Pate

Tom's Smoked Fish Pate

Ingredients

• 1 cup smoked fish (catfish, salmon, mullet, mackeral, etc.), deboned and flaked
• 1 (8-ounce) block cream cheese, softened
• 1/2 cup butter or margarine, softened
• 2 Tbsp Celia's Traditional balsamic binegar
• 1 Tbsp lemon juice
• 1/4 cup minced onion
• 1 small clove garlic, minced
• Freshly ground black pepper to taste
• Chopped chives (for garnish)
• Toasted bread wedges or crackers

Directions

1. Place smoked fish, cream cheese, butter, balsamic vinegar, lemon juice, onion, garlic, and ground pepper in food processor bowl. Pulse until mixed well but not completely pureed. Mound into serving dish and refrigerate overnight. Top with chopped chives. Serve with toasted bread triangles or savory crackers.