Smoked Bangus Pate
1 med-large smoked milkfish (tinapang bangus)
1 brick cream cheese
1 tbsp. butter, melted
1/8 cup olive oil
1/8 cup freshly squeezed lemon juice
4-5 sprigs of fresh dill or cilantro, finely chopped
salt and pepper to taste
HERE’S HOW TO MAKE THIS DISH:
1. In a blender or food processor, place fish meat. Make sure to use just the body and the belly parts. Remove all bones.
2. To that, add your cream cheese, olive oil, melted butter, herbs and lemon juice.
3. Blend til smooth. Season sparingly.
4. To serve, transfer to a plate or bowl and add vegetable sticks or crackers on the side. Garnish by adding a dash of paprika on top.
From my Kitchen to yours with love, Sabrina