Subject: Abroath Smokie Pate
From: Unicorn (unicorn@indenial.com)
Date: Mon Jun 18 2001 - 02:31:23 EDT
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F O O D F U N N Y
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The mysterious "DRSPAGHETI" strikes again!
Pushing a cart down a supermarket aisle, a man passed a woman whose
cart carried a four-year-old girl. As he walked by, he heard the
mother saying, "Take it easy, Natasha. It won't be long. We have
only three more items to buy."
A few minutes later, he passed the same woman in another aisle. As
the little girl looked at the items on the shelves, the woman crooned
in a soothing voice, "It's okay, Natasha. We're almost finished.
Nothing to get upset about, Tasha dear. We'll be outside in no time
at all."
When the man reached the checkout counter, the woman was paying for
her groceries. "Excuse me," he said. "I'd like to compliment you on
the way you kept your daughter calm while you did your shopping. I
overheard some of the soothing things you were saying to Natasha here
to keep her from getting upset."
The woman looked puzzled for a few seconds, then laughed. "You've got
it all wrong," she said. "My daughter's name is Kate. I'm Natasha."
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T O D A Y ' S R E C I P E
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This Sunday, June 24th, my parents will celebrate their 50th wedding
anniversary. As their gift to themselves they spent the month of
April touring Scotland, the birthplace of my mother's maternal
grandparents. In honor of their anniversary and my Scottish ancestry,
I am proud to offer classic examples of "Scottish Cookery"
Abroath Smokies are hot-smoked haddock, and I doubt you will find them
in your local supermarket (unless of course you happen to live in
Scotland). My version of this classic Scottish appetizer calls for
any cooked (i.e. not cold-smoked), smoked fish available in your
area.
Abroath Smokie Pate
6 - 8 oz (170 - 225 g) cooked, smoked haddock
or other cooked, smoked fish
4 Tbs (60 ml) butter, melted
4 Tbs (60 ml) cream cheese
1 tbs (15 ml) lemon juice, or more to taste
Salt and freshly ground pepper to taste
Cayenne pepper to taste
Chopped parsley for garnish
Remove and discard the skin and bones from the smoked fish. Break up
the fish and combine with the remaining ingredients. Refrigerate for
at least 1 hour. Serve garnished with chopped parsley and with
crackers, melba toast, or thinly sliced fresh bread. Serves 4 to 6.
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