Smoked Bluefish Pâté
- Recipe by Amanda Lydon and Gabriel Frasca
This creamy pâté, from Gabriel Frasca and Amanda Lydon, chefs at Nantucket’s Straight Wharf Restaurant, has an amazingly rich, smoky flavor.
- TOTAL TIME: 15 MIN
- SERVINGS: 12
- Fast
- Make-Ahead
- Staff Favorite
© Tina Rupp
Recipe
Ingredients
- 8 ounces cream cheese, softened
- 1 tablespoon Worcestershire sauce
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped parsley
- 1/2 medium red onion, minced
- 4 to 6 dashes of hot sauce
- 1/4 cup minced chives
- 1/2 pound skinless, boneless smoked bluefish, flaked
- Toasts or crackers, for serving
Directions
- In a bowl, blend the cream cheese with the Worcestershire sauce, lemon juice, parsley, onion, hot sauce and half of the chives. Fold the smoked bluefish into the cream cheese mixture. Sprinkle the remaining chives on top and serve with toasts.
Make Ahead
-
The pâté can be refrigerated for up to 3 days.
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User Reviews

(Average Rating)
Creamy, smoky, delicious. I used smoked trout since I couldn't find bluefish, and it worked well. The hot sauce adds a great layer of subtle heat and flavor.
Posted by: trcyzee2 on July 17, 2007
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