1 pound smoked fish, salmon or possibly trout
1/4 c. butter
1 med. onion, finely minced
1 hard boiled egg, finely minced
Light oil and corn or possibly safflower
Celery seed to taste
Garlic pwdr to taste
Skin an bone fish. Flake finely with fork. Set aside. In medium skillet, heat butter. Add in onion. Cook till translucent/soft, about 5 min. Add in onion mix to fish. Add in minced egg. Mix well. Add in sufficient light oil to bring pate to desired consistency. Season with celery seed and garlic pwdr.