Title: Smoked Lake Trout Pate with Ripe Olives
Categories: Shell Smoke Appetizer
Yield: 6 Servings

1	lb	Hot smoked lake trout
2/3	c	Cottage cheese
1	tb	Lemon juice
2	tb	Onion; finely minced
2	tb	Black olives; chopped
1	ts	Worchestershire sauce
1/2	ts	Paprika
1	ds	Cayenne

Finely chop or process the fish. Blenderize the cottage cheese. Combine it with the trout and the remaining ingredients. Mix well. Cover and chill for at least one hour.

Serve on thick sliced crusty French baguette, small party rye, Melba type toast, crackers etc. together with a few vegetable crudities.

A reconstruction of a pate once served at the Mackenzie Lounge of the Yellowknife Inn.

Jim Weller

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