Smoked-Bluefish Pâté

Smoked-Bluefish Pâté
Photo by Mikkel Vang

Ingredients

  • ¼ pound smoked bluefish or smoked trout, skin discarded
  • 3 tablespoons fresh chives
  • 2 tablespoons shallot
  • 2 tablespoons fresh lemon juice
  • 1 8-ounce package cream cheese
  • toasts or crackers

Stir together shallot, lemon juice, and 1/4 teaspoon salt, then beat in cream cheese, bluefish, and 1/2 teaspoon pepper with a spoon until combined well. Stir in chives.

View full recipe at Epicurious

Comments

Variations on Smoked-Bluefish Pâté

  • Smoked Bluefish Pâté
    • 1/8 teaspoon freshly ground pepper
    • 2 (8-ounce) packages cream cheese, softened
    • 1/2 cup minced fresh dill
    • +5 other ingredients
  • Smoked Bluefish Pâté
    • 0.25 cup(s) minced chives
    • 1 tablespoon(s) Worcestershire sauce
    • 4 to 6 dashes of hot sauce
    • Toasts or crackers
    • +4 other ingredients


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