Smoked Fish Pate


  • 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


Combine the mayonnaise and sour cream in a 2 quart dish stirring until they are well blended.

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 | Photo created by Loretta Baughan 

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