This creamy pâté from Gabriel Frasca and Amanda Lydon, chefs at Nantucket's Straight Wharf Restaurant, has an amazingly rich, smoky flavor. Slideshow: More Fast Hors d'Oeuvres
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.
The pâté can be refrigerated for up to 3 days.