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Smoked bluefish pate

Smoked Bluefish Pate

This recipe assumes you have cooked bluefish, preferably smoked bluefish. You can find smoked bluefish in most Northeastern markets. Or you can make your own. Or you can just cook up some bluefish -- on the grill is best -- and then use the cooked, flaked meat. No bluefish near you? Try these fish as substitutes: Mackerel (of any kind), shad, herring, sardines, freshwater sheepshead (drum), whitefish, cisco, wahoo, dorado or jack. Basically you want a pretty oil fish that isn't salmon.

Course Appetizer
Cuisine American
Prep Time 20 minutes
Total Time 20 minutes
Serves 10 people
Author Hank Shaw

Ingredients

  • 1/2 pound cooked (smoked) bluefish (for alternatives, see above)
  • 1/4 pound cream cheese, softened
  • 1/2 cup minced red onion
  • 1 tablespoon chopped dill
  • 1 tablespoon small capers
  • Zest and juice of a lemon
  • A few splashes of Tabasco or Worcestershire sauce to taste
  • 2 tablespoons brandy or bourbon (optional)
  • Salt and pepper

Instructions

  1. Remove all the red meat from the bluefish and either discard or give it to your pet. It's very fishy and most people (including me) don't like it. Toss all the ingredients in a large bowl and mash them together into a rough pate. If you want a smooth pate, double the cream cheese and mash everything up even more. Serve with crackers or flatbread.

Once made, this pate will keep in the fridge for a week to 10 days. It doesn't freeze well, so my advice if you smoke your own bluefish is to seal it into 1/2 pound portions so you can make this whenever.