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Whitefish Pâté


  • 1 1/4 pounds smoked whitefish
  • 8 ounces cream cheese
  • Juice of one lemon
  • 1 tablespoon fresh chopped dill
  • 1/8 teaspoon black pepper
  • 1/2 teaspoon Tabasco or
  • 1/8 teaspoon cayenne
  • Pinch salt
  • 1 small jar capers


Skin and carefully bone whitefish. Mix all ingredients except capers together with an electric beater or food processor. Serve with a scattering of drained capers on crackers or crusty French bread. Serves 8 to 10.

Find this and other great recipes in our Cottage Cookbook.