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Smoked Bluefish Pate Recipe

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This recipe for Smoked Bluefish Pate is from House of Rice: Bill's Favorite Foods Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 pound smoked bluefish
1/4 pound cream cheese, softened
1/2 cup minced red onion
1 tablespoon chopped dill
1 tablespoon small capers
Zest and juice of a lemon
A few splashes of Tabasco or Worcestershire sauce to taste
2 tablespoons brandy or bourbon (optional)
Salt and pepper
Directions:
Directions:
Remove all the red meat from the bluefish and either discard or give it to your pet. It's very fishy and most people (including me) don't like it. Toss all the ingredients in a large bowl and mash them together into a rough pate. If you want a smooth pate, double the cream cheese and mash everything up even more. Serve with crackers or flatbread.
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
Once made, this pate will keep in the fridge for a week to 10 days. It doesn't freeze well, so my advice if you smoke your own bluefish is to seal it into 1/2 pound portions so you can make this whenever.

 

 

 

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