Smoked Bluefish Pâté

This creamy pâté from Gabriel Frasca and Amanda Lydon, chefs at Nantucket's Straight Wharf Restaurant, has an amazingly rich, smoky flavor.

  • Total Time:
  • Servings: 12

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  • 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

How to make this recipe

  1. 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.

Contributed By Photo © Tina Rupp Published August 2007

469162 recipes/smoked-bluefish-pate 2013-12-06T23:49:15+00:00 Gabriel Frasca, Amanda Lydon summer|entertaining|cocktail-party|holiday-open-house|american|appetizers-starters|dips-and-spreads|12|fast|make-ahead|no-cook|staff-favorite august-2007 recipes,smoked-bluefish-pate 469162

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