Grating some fresh horseradish over the pâté bumps up the taste even more.
Servings: 1 3/4 cup
Ready time: 10 minutes
One big smorgasbord of appetizers could be suitably accompanied by a festive, dry sparkling wine. By all means keep it affordable, as in Italian Prosecco or Spanish cava. For an especially festive twist, turn that wine into a champagne cocktail by first dropping a sugar cube into the flute, soaking it with two or three dashes of cocktail bitters such as Angostura and adding a half-ounce of brandy. Then top up with sparkling wine. If serving just the smoked fish pâté, try riesling, either dry or off-dry. - Beppi Crosariol
250 g (8 oz) smoked white fish or trout
2 tbsp horseradish with juice
1 tbsp white wine vinegar
1/4 cup mayonnaise
2 tbsp sour cream
1 tbsp chopped parsley
Combine all the ingredients in a food processor. Pulse until smooth, but not puréed. Serve with crackers or crostini.