Smoked whitefish pâté from Michael Symon's Playing with Fire: BBQ and More from the Grill, Smoker, and Fireplace (page 145) by Michael Symon and Douglas Trattner

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Requires brining for 4 hours and cooking for 3 hours.

  • pattyatbryce on November 18, 2018

    AMAZING - Love this recipe. Doesn't take as long as written to cook if thinner fillets. Love it! Note: i do add the lemon juice and capers into the pate for easier eating later.

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