Smoked-Bluefish Pâté

Smoked-Bluefish Pâté
Photo by Mikkel Vang

Ingredients

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

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
    • Garnish: lemon wedges, fresh dill sprigs
    • 1 medium-size purple onion, minced
    • 3 tablespoons lemon juice
    • 2 1/2 tablespoons cognac
    • +4 other ingredients
  • Smoked Bluefish Pâté
    • 0.5 medium red onion
    • 1 tablespoon(s) chopped parsley
    • 1 tablespoon(s) fresh lemon juice
    • 8 ounce(s) cream cheese
    • +4 other ingredients


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