Smoked Fish Pate

Ingredients

• 1 c mayonnaise
• 1 c sour cream
• 1 T lemon juice
• 2-3 T Kelchner's Horseradish
• 1/4 t cayenne
• 1/4 t sea salt
• 1/4 t fresh ground pepper
• 2 c smoked whitefish, trout, or salmon

Directions

Stir in the lemon juice, Kelchner's Horseradish, cayenne, salt, and pepper, mixing the ingredients well.

Cube the smoked fish or separate into small bite sized pieces, removing any skin, fat, or bones, then stir it into the pate.

Cover and chill for at least one hour to blend the flavors and to keep any leftovers fresh for up to three days.

Recipe courtesy of LorettaBaughan.com | Photo created by Loretta Baughan