Martha Burr's Smoked Whitefish Pate' Recipe

• 3/4 lb Smoked whitefish, skinned, boned and flaked, (yielding 1/2 lb flaked)
• 1 pkt (8 ounce) cream cheese, at room temperature
• 2 Tbsp. Unsalted butter, at room temperature
• 1 Tbsp. Grated onion
• 2 Tbsp. Prepared horseradish, liquid removed, (up to 3)
• 1 dsh Warm Hungarian paprika
• 1/4 Tbsp. Dill seed Fresh dill springs for garnish, (optional)

Directions