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By Craig Claiborne
Place the grated cheese and fish with its oil in a mortar and pound it until well mashed. Add more cheese if desired. Press through a sieve into a bowl.
Blend in the milk, a little at a time, until the pâté is of spreading consistency.
Spread on triangles of unbuttered warm toast. Sprinkle lightly with chopped parsley.
© 1966 Craig Claiborne estate. All rights reserved.