Smoked Bluefish Pâté Recipe
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Category: |
Category: |
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Smoked Bluefish |
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Ingredients: |
Ingredients: 1 cup hickory chips, soaked in water for at least 30 minutes
1/2 pound skin-on bluefish fillets, bones removed
1 tablespoon extra virgin olive oil
Kosher salt and freshly ground black pepper
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Directions: |
Directions:Rub the fish with the olive oil and sprinkle generously with salt and pepper. Place the fish, flesh side down, on the grill with medium heat directly over the coals. Cook, covered, for 4 minutes, then transfer to the side of the grill without coals. Cover the grill and cook until the fish is opaque all the way through, about 6 minutes more. Remove the fish and let cool completely. |
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Pâté |
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Ingredients: |
Ingredients: 1/2 pound smoked bluefish
4 ounces (1/2 cup) cream cheese
2 tablespoons butter
1 tablespoon Cognac
1 tablespoon minced red onion
1 lemon
Salt and freshly ground black pepper
Hot pepper sauce
Crackers, sliced baguette or pumpernickel
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Directions: |
Directions:Flake the bluefish into the bowl of a food processor, discarding the skin. Add the cream cheese, butter and Cognac and pulse to combine. Add the onions, the strained juice of half the lemon and a pinch each of salt and pepper, then pulse again to combine. The purée should straddle the consistency line between a pâté and a mousse. Season with hot pepper sauce and more lemon juice, salt and pepper to taste. Serve immediately or store in an airtight container for a day or two
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Personal
Notes: |
Personal
Notes: Adapted from a New York Times recipes
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This recipe for Smoked Bluefish Pâté is from