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Smoked Fish Pate Recipe

User Rating 5 Star Rating (1 Review)


Whip up this quick and easy fish dip in your food processor.

Prep Time: 10 minutes

Total Time: 10 minutes


  • 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 balsamic wine vinegar or red wine
  • 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


Place smoked fish, cream cheese, butter, balsamic wine 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.

Yield: about 2 cups

User Reviews

Reviews for this section have been closed.

 5 out of 5
Amazing Dip!, Member CookiesMome

I love this dip-because no mayo and no excessive filler is used, the smoked flavor of the fish really comes through. It is easy to make and stores beautifully in the refrigerator. I like to make the dip, let it sit in the fridge for 24 hours to let the flavors really develop, and then I add just a little lemon zest and finely chopped parsley right before serving. I make it for lots of different events-game parties, church supper, pot lucks, family snacks, etc.-and there is never anything left but an empty dish! Also, it is unique enough that you never have to worry about duplicates at any event. I like to serve it with cracked pepper crackers or crudites.

9 out of 9 people found this helpful.

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