Smoked-Fish Pâté Canapés

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Ingredients:
6 spring onions, finely chopped
3/4 pound smoked cod fish (or trout), boneless and skinless
1/4 pound butter, softened
1/4 pound cream cheese, softened
3 tablespoons fresh dill, finely chopped
1 tablespoon horseradish, grated
2 tablespoons sour cream
Salt
Black pepper, freshly grounded
1 tablespoon lemon juice
2 cucumbers
1/2 loaf rye bread
12 radishes and dill for garnish

Directions:

1. Combine the cod (or trout), butter and cream cheese in the bowl of a food processor and process for a few seconds.

2. Add the scallions, dill, and horseradish and process until just smooth with bits of herbs still visible. Briefly pulse in sour cream.

3. Season with salt, pepper, and lemon juice. Refrigerate for at least 4 hours (Note: the pate can be made a few days ahead).

4. Slice cucumbers into 3/16-inch-thick rounds. Cut radishes into paper-thin slices.

5. Fill a pastry bag fitted with a 1/2-inch star tip with the pate. Pipe generous rosettes on top of each cucumber slice. Garnish with radish slices and dill.

6. As an alternative, toast bread and cut into ovals with a pastry cutter or into rectangles or squares with a knife. Pipe pate onto bread and garnish with radishes and fresh dill. Put in jelly roll pans or baking pans, cover well, and refrigerate (Note: Canapés can be made a few hours ahead).

Enjoy your meal !!
Bon Appétit !!
Bon appetito !!
Guten Appetit !!
Buon Apetite !!
Bom apetite !!