12 ounces poached Alaska halibut*
1 8-ounce package cream cheese, softened
2 tablespoons lemon juice
2 teaspoons grated onion
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon garlic salt
1/4 teaspoon dill weed, crushed
Dash bottled hot pepper sauce
Parsley sprigs
Assorted snack crackers
Servings: 8
1. Flake halibut; combine with cream cheese. Add lemon juice, onion and seasonings. Blend thoroughly in food processor or electric mixer.
2. Press mixture into bowl or mold lined with plastic wrap. Refrigerate several hours or overnight. Unmold onto serving platter; garnish with parsley. Serve with snack crackers.
Yield: 2 1/2 cups of pate.
Notes: *Poached Alaska Halibut: Cover halibut, thawed if necessary, with boiling, salted water. Add 2 slices onion, 2 slices lemon, 4 sprigs parsley and several peppercorns. Simmer, covered, allowing 10 minutes per inch of thickness measured at its thickest part or until halibut flakes easily when tested with a fork.
1 8-ounce package cream cheese, softened
2 tablespoons lemon juice
2 teaspoons grated onion
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon garlic salt
1/4 teaspoon dill weed, crushed
Dash bottled hot pepper sauce
Parsley sprigs
Assorted snack crackers
Servings: 8
1. Flake halibut; combine with cream cheese. Add lemon juice, onion and seasonings. Blend thoroughly in food processor or electric mixer.
2. Press mixture into bowl or mold lined with plastic wrap. Refrigerate several hours or overnight. Unmold onto serving platter; garnish with parsley. Serve with snack crackers.
Yield: 2 1/2 cups of pate.
Notes: *Poached Alaska Halibut: Cover halibut, thawed if necessary, with boiling, salted water. Add 2 slices onion, 2 slices lemon, 4 sprigs parsley and several peppercorns. Simmer, covered, allowing 10 minutes per inch of thickness measured at its thickest part or until halibut flakes easily when tested with a fork.
Last edited by a moderator:
