Recipes

Smoked Bluefish Pâté

Name: Smoked Bluefish Pâté
Total time: 15 min
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

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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

By Gabriel Frasca

and Amanda Lydon

Updated on May 24, 2017

Smoked Bluefish Pâté — Photo: © Tina Rupp

Total Time:

15 mins

Yield:

12

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.