Smoked Tuna Pate
Yield
6 servingsPrep
20 minCook
0 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
tuna
smoked, skin removed |
|
| 6 | ounces |
cream cheese
softened |
|
| 3 | tablespoons |
mayonnaise
|
|
| 1 | x |
lemon
juice of half |
*
|
| 1 | x |
salt and black pepper
freshly ground |
*
|
| 2 | tablespoons |
red onion
finely diced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
tuna
smoked, skin removed |
|
| 173.4 | ml/g |
cream cheese
softened |
|
| 45 | ml |
mayonnaise
|
|
| 1 | x |
lemon
juice of half |
*
|
| 1 | x |
salt and black pepper
freshly ground |
*
|
| 3E+1 | ml |
red onion
finely diced |
|
Directions
Any number of smoked fish can be used in this simple recipe.
Instead of a large serving bowl, you can also chill it in small individual bowls or ramekins for an elegant first course, with thinly sliced French or black bread.
Flake the tuna or mackerel and combine it with the cream cheese, mayonnaise and lemon juice in a food processor.
Process until smooth and season to taste with salt and pepper.
Transfer the mixture to a serving bowl and fold in the red onion.
Cover and chill the pate until ready to serve.
