Smoked Fish Pate

• 4 -6 ounces smoked fish fillet (salmon, trout or bluefish)
• 3 ounces cream cheese, at room temperature
• 1 1/2 tablespoons mayonnaise (more or less to your liking ( we like more)
• 1/4 cup finely chopped celery
• 1/4 cup chopped fresh parsley (plus more for garnish ( optional)
• 2 tablespoons finely chopped red onions
• 1 dash hot pepper sauce (Cholula, Franks etc use more to taste)
• salt
• fresh ground black pepper
• capers (optional to garnish)

1. Remove and discard any skin on the fish. Place the fish in a medium sized bowl and flake it with a fork. Add the cream cheese and 1 tablespoon of the mayo and stir until well blended , and the pate is a consitency of your liking (we like ours quite chunky -- almost requiring a spoon) adding more mayo or cream cheese as needed.
2. Fold in celery, 1/4 cup of parsley and the onion. Add the lemon juice and hot pepper sauce and season with salt and pepper to taste.
3. Spoon into serving dish, cover and chill until serving time (at least 1-2 horus up to 48 hours).
4. Remove and garnish with additional parsley and capers if using.
5. Servie with crackers or for a chunkier pate, use toast points.

salmon, cream cheese, mayonnaise, celery, parsley, red onions, pepper, salt, fresh ground black pepper, capers

Taken from www.food.com/recipe/smoked-fish-pate-410717 (may not work)