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Hickory-Smoked Bluefish Pate

fish, native, smoked

1 cup smoked trout or bluefish
1 . trimmed & flaked
1 tablespoon fresh lemon or lime juice
8 oz cream cheese or neufchatel
1 . at room temperature
2 oz butter; at room temperature
2 teaspoon horseradish; grated
1 teaspoon fresh dill seed; crushed
1 teaspoon fresh dill weed; finely
1 . chopped
2 oz scallions or wild onions
1 . finely diced
1 salt & pepper to taste

In a broad, medium bowl, using the tines of a sturdy fork, mash the smoked fish. One by one, add each of the ingredients as listed, mashing and thoroughly blending together. Balance tastes and seasonings, but aim to store this for a day or two since it will taste better after the ingredients have mingled together. Turn the mixture into a glass or pottery ramekin or serving bowl. Cover with tight-fitting plastic wrap or lid. Refrigerate for at least 2 hours or overnight. To serve: place the ramekin or serving dish of pate on a large platter or in a shallow basket. Surround with mushroom chips and corn chips and trim with fresh watercress or cilantro. Place a small pate knife beside the platter and invite your guests to share a "woods and stream" delight. Makes about 2 1/2 cups of pate. "Enduring Harvests: Native American Foods & Festivals for Every Season" by E. Barrie Kavasch The Globe Pequot Press, Old Saybrook, Connecticut ISBN = 1-56440-737-3 Scanned and formatted for you by The WEE Scot -- paul macGregor

Yield: 2 1/2 cups

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