Smoked Fish Pate

• ounces smoked fish fillet (salmon, trout or bluefish)↗4 -6 ounces
• ounces cream cheese, at room temperature↗3 ounces
• tablespoons mayonnaise (more or less to your liking ( we like more)↗1 1⁄2 tablespoons
• finely chopped celery1⁄4 cup
• chopped fresh parsley (plus more for garnish ( optional)1⁄4 cup
• finely chopped red onions2 tablespoons
• dash hot pepper sauce (Cholula, Franks etc use more to taste)↗1 dash
• salt↗
• fresh ground black pepper↗
• capers (optional to garnish)↗

Step-by-step instructions

1. 1

   Remove and discard any skin on the fish. Place the fish in a medium sized bowl and flake it with a fork. Add the cream cheese and 1 tablespoon of the mayo and stir until well blended , and the pate is a consitency of your liking (we like ours quite chunky -- almost requiring a spoon) adding more mayo or cream cheese as needed.

2. 2

   Fold in celery, 1/4 cup of parsley and the onion. Add the lemon juice and hot pepper sauce and season with salt and pepper to taste.

3. 3

   Spoon into serving dish, cover and chill until serving time (at least 1-2 horus up to 48 hours).

4. 4

   Remove and garnish with additional parsley and capers if using.

5. 5

   Servie with crackers or for a chunkier pate, use toast points.