Recipe for Martha Burrs Smoked Whitefish Pate 
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Yield:
1 servings
Ingredients:
Amount Ingredient
3/4 lb Smoked whitefish, skinned, boned and flaked, (yielding 1/2 lb flaked)
1 pkt (8 oz) cream cheese, at room temperature
2 tbl Unsalted butter, at room temperature
1 tbl Grated onion
2 tbl Prepared horseradish, drained, (up to 3)
1 dsh Hot Hungarian paprika
1/4 tbl Dill seed
Instructions:
Instructions: With a fork, mash together the flaked fish, cream cheese and butter until creamy. Beat in the grated onion, then season with the horseradish, to taste.*** Turn the pate into a shallow serving bowl. Sprinkle with the paprika and dill. Cover and refrigerate for 1 hour.

Serve the pate chilled or at room temperature, garnished with fresh dill sprigs. Spread on matzo, crackers, dark bread.

***Do not use horseradish w/ beets. You want white horseradish (not the creamy kind) available at most grocers.

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