Smoked Fish Pate

Ingredients  

• 1 lb smoked fish -  all bones removed

• 1/4 c sour cream

• 1/4 cup mayonnaise

• 2 T softened butter

• 8 oz  creme cheese

• 2T minced onion

• 2T minced celery

• 2T pickle relish

• 2t Worcesteshire sauce

• 2 cloves minced garlic

• 1/2 t Cajun seasoning

• juice and zest from one lemon

Preparation

Make sure the fish is completely deboned. If it has skin you may leave it on but it will need to come off later. Skin will help to hold the fish together. Salt and pepper the fish lightly.

For smoking set your smoker low (about 160 to 180 deg F.) The lower you can get it the longer the fish will get smoke. 

Smoke fish until done, it will be firm and somewhat flaky depending on the fish (about one to two hours).  

After the fish has cooled sort thru it and make sure all bones are removed.

Place all ingredients in a food processor with the fish on top. 

Pulse until smooth. In between pulses, scraping down the sides and combining with a spatula.

 Store covered in refrigerator overnight for best flavor.