South Florida Smoked Fish Pate - Recipe by Koji Cooks

SOUTH FLORIDA SMOKED FISH PATE

Dolphins are an unexpected added treat wintering in Florida, magestic and awesome as they swim by almost dailly in pairs or pods frolicking in the sea right in front of us, truly amazing!

A version of this dip, spread, or pate as I call it, appears on most local restaurant menus. It is simple to prepare and a perfect starter or cocktail hour hors d'oeuvres. Any dry (cooked) smoked fish will work. I'm using Amberjack, freshly smoked from Ted Peters in So. Pasadena, Florida. Canned smoked tuna or salmon are an easy find.

SOUTH FLORIDA SMOKED FISH PATE - Recipe (makes 1 pint)

6-8 ounces crumbled, flaked or chopped smoked fish

1/4 cup finely diced red onion

1/4 cup finely diced celery

2 tablespoons chopped fresh parsley

4 ounces cream cheese @ room temp

2 tablespoons mayo

2 tablespoons sour cream

2 teaspoons dijon mustard

1/2 teaspoon Worcestershire sauce

4 dashes of hot sauce

1/4 teaspoon grey sea salt

a bit of lemon zest - optional

METHOD

Stir everything together in a bowl, refrigerate. I serve mine with saltines, sliced cornichons, tomato and cucumber - as pictured - ENJOY!