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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 

Gabriel Frasca
Amanda Lydon
August 2007

Gallery

Credit: © Tina Rupp

Recipe Summary

total:
15 mins
Yield:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Make Ahead

The pâté can be refrigerated for up to 3 days.

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