Directions:
- 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.
- 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.
- Spoon into serving dish, cover and chill until serving time (at least 1-2 horus up to 48 hours).
- Remove and garnish with additional parsley and capers if using.
- Servie with crackers or for a chunkier pate, use toast points.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 700 Kcal (2931 kJ) | ||
| Calories from fat | 554.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 61.6g | 95% | |
|---|---|---|---|
| Cholesterol | 147.61mg | 49% | |
| Sodium | 1122.28mg | 47% | |
| Potassium | 715.15mg | 15% | |
| Total Carbs | 7.07g | 2% | |
| Sugars | 4.42g | 18% | |
| Dietary Fiber | 1.36g | 5% | |
| Protein | 28.9g | 58% | |
| Vitamin C | 22.3mg | 37% | |
| Iron | 0.9mg | 5% | |
| Calcium | 157.3mg | 16% | |
| Amount Per 100 g | |||
| Calories | 227.27 Kcal (952 kJ) | ||
| Calories from fat | 180.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20g | 95% | |
|---|---|---|---|
| Cholesterol | 47.93mg | 49% | |
| Sodium | 364.38mg | 47% | |
| Potassium | 232.19mg | 15% | |
| Total Carbs | 2.3g | 2% | |
| Sugars | 1.44g | 18% | |
| Dietary Fiber | 0.44g | 5% | |
| Protein | 9.38g | 58% | |
| Vitamin C | 7.2mg | 37% | |
| Iron | 0.3mg | 5% | |
| Calcium | 51.1mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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