Smoked Eel Pate With Horseradish Butter Recipe

Cooking Directions

• STEP 1.In a food processor, blend the smoked eel, cream cheese, lemon juice, horseradish, salt, and pepper until smooth.
• STEP 2.Transfer the mixture to a bowl and refrigerate for at least 1 hour to allow the flavors to meld.
• STEP 3.In a separate bowl, combine softened butter and horseradish. Mix well.
• STEP 4.To serve, spread the eel pate on toasted bread or crackers and top with a dollop of horseradish butter.

Cooking Tips

• Make sure to use smoked eel for the best flavor. You can find it at specialty seafood markets or online.
• For a milder horseradish flavor, use less horseradish in the pate and butter.
• The pate can be made ahead of time and stored in the refrigerator for up to 3 days.

Storage and Serving

• Store the pate in an airtight container in the refrigerator.
• Serve the pate chilled or at room temperature.
• Garnish with fresh herbs, such as dill or chives, for added freshness and visual appeal.