Recipe

New England Smoked Bluefish Pate Recipe


New England Smoked Bluefish Pate Recipe Midgelet / All my dishes
1 month, 3 weeks ago
If you love smoked fish, you'll love this. Great for parties and entertaining. Even fish haters seem to enjoy this one.
Prep:10m Servings:4

Midgelet

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Ingredients
  • 1 lb smoked bluefish
  • 2 Tablespoons red onion, coarsely chopped
  • 1/2 cup unsalted butter, at room temperature
  • 1 8 oz package cream cheese, at room temperature
  • 2 tsp anchovy paste
  • grated zest and juice of 1 lemon

Directions
  1. Remove skin and any dark meat from the fish and break
  2. it into 2" pieces.
  3. Pulse in a food processor for 3-4 seconds, a few times until the fish resembles gravel
  4. Add onion and pulse a few seconds more.
  5. Cut the butter and cream cheese into small pieces and process
  6. them with the fish for 45 seconds or until you like the consistency.
  7. Add the anchovy paste, lemon zest and lemon juice and process until the mixture resembles cream cheese.
  8. Remove the pate from the processor and place in a serving bowl to be chilled for a few hours before serving.
  9. Serve garnished with grated lemon zest or dill sprigs, on crackers, french bread in thin slices or sourdough bread.
  10. This stays fresh for 10 days to two weeks
  11. Makes 4 cups

Recent Gawkers
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Comments

elgab89 1 month, 3 weeks ago said:
I love smoked fish, too! This goes in my recipe collection!

momo_55grandma 1 month, 3 weeks ago said:
Wonderful recipe thanks


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