1 lb. smoked fish, salmon or trout
1/4 c. butter
1 med. onion, finely chopped
1 hard boiled egg, finely chopped
Light oil and corn or safflower
Celery seed to taste
Garlic powder to taste

Skin an bone fish. Flake finely with fork. Set aside. In medium skillet, melt butter. Add onion. Cook until translucent, about 5 minutes. Add onion mixture to fish. Add chopped egg. Mix well. Add enough light oil to bring pate to desired consistency. Season with celery seed and garlic powder.