Smoked Bluefish Pâté Recipes

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SMOKED BLUEFISH PâTé



Smoked Bluefish Pâté image

Bluefish is not a famous table fish; it is inexpensive and widely available, but you don't see it in restaurants often, even in this ravaged-ocean, sell-anything era. (Some states have issued advisories limiting its consumption, citing high levels of PCBs in the meat.) The knock on it is it's oily, it's "fishy." Its dark, compact meat is for cats, not fine, upstanding people like us. How untrue - and demonstrably so, as the following recipe will show! A fresh-caught bluefish of moderate weight, quickly cleaned and kept on ice, is as fine an eating fish as American waters produce. Alan Davidson, the British seafood don, says much the same in his indispensable "North Atlantic Seafood," albeit in a different accent: "It does not keep very well," reads Davidson's entry for Pomatomus saltatrix, "but, if bought and cooked with dispatch, offers firm flesh of an excellent taste." Bluefish, in short, is an excellent protein. Some words about what you're dealing with: dense meat with an off-white, almost gray hue, the pork shoulder of seafood. Bluefish lends itself to tough treatment: smoking, for instance, or slow-poaching in oil.

Provided by Sam Sifton

Categories     appetizer

Time 25m

Yield Makes about 1 1/2 cups

Number Of Ingredients 16

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
freshly ground black pepper
1/2 pound smoked bluefish (presmoked, grilled or leftovers from the Dijonnaise may be used)
4 ounces (1/2 cup) cream cheese
2 tablespoons butter
1 tablespoon Cognac
1 tablespoon minced red onion
1 lemon
Salt
freshly ground black pepper
Hot pepper sauce
Crackers
sliced baguette or pumpernickel

Steps:

  • To smoke bluefish: Build a small charcoal fire in one-third of a grill fitted with a lid. When the coals are covered with gray ash and the fire is at medium heat (you can hold your hand 5 inches above the coals for 3 to 4 seconds), add a handful of the wet hickory chips to the fire. Rub the fish with the olive oil and sprinkle generously with salt and pepper. Place the fish, flesh side down, on the grill 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.
  • Make the pâté: 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.
  • Serve the cold pâté in ramekins or turn out onto plates, accompanied by crackers, sliced baguette or pumpernickel.

SPECIAL OCCASION SMOKED BLUEFISH PATE



Special Occasion Smoked Bluefish Pate image

This easy recipe is a classic holiday standby. Smoked bluefish is blended into a creamy, zesty spread. Smoked salmon or tuna may be substituted for bluefish. Serve with crackers.

Provided by MARBALET

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Pate Recipes

Time 6h20m

Yield 16

Number Of Ingredients 4

½ pound skinless, boneless smoked bluefish
1 (8 ounce) package cream cheese, softened
1 ½ teaspoons prepared Dijon-style mustard
1 ½ teaspoons prepared horseradish

Steps:

  • Break up smoked bluefish and place in a food processor with cream cheese. Use pulse setting to blend smooth. Mix in prepared Dijon-style mustard and horseradish. Blend to desired consistency. Increase amounts of mustard and horseradish, if desired. Cover and chill in the refrigerator 6 hours, or overnight, before serving.

Nutrition Facts : Calories 64.9 calories, Carbohydrate 0.5 g, Cholesterol 20.1 mg, Fat 5 g, Protein 4.4 g, SaturatedFat 3.1 g, Sodium 199.2 mg, Sugar 0.1 g

SMOKED BLUEFISH PATE



Smoked Bluefish Pate image

Provided by Jane Doerfer

Categories     Condiment/Spread     Sauce     Food Processor     Fish     Appetizer     No-Cook     Quick & Easy     Seafood     Sugar Conscious     Peanut Free     Soy Free     Kosher

Yield makes about 4 cups

Number Of Ingredients 10

1 pound smoked bluefish fillets
8 ounces cream cheese
1/4 cup butter
2 tablespoons Cognac
3 tablespoons minced onion
1/2 teaspoon Worcestershire sauce
2 tablespoons fresh lemon juice
Salt
Freshly milled black pepper
Chopped toasted walnuts or hazelnuts (optional)

Steps:

  • Puree the bluefish, cream cheese, butter, and Cognac in a food processor. Add the onion, Worcestershire sauce, and lemon juice. Pulse the machine on and off until the ingredients are combined. Season with salt and pepper to taste.
  • Pack into a serving dish and sprinkle with the nuts, if using.

SMOKED BLUEFISH PATE I



Smoked Bluefish Pate I image

Smoked bluefish gives a wonderful flavor to this recipe. Serve it as a dip or spread with crackers, bread or vegetables. The pate can be made milder by the addition of more mascarpone or cream cheese.

Provided by Karen C.

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Pate Recipes

Time 15m

Yield 8

Number Of Ingredients 8

½ pound smoked bluefish
4 ounces mascarpone cheese
2 tablespoons lemon juice
1 tablespoon prepared horseradish
1 teaspoon prepared Dijon-style mustard
1 pinch ground cayenne pepper
2 tablespoons finely chopped red onion
salt to taste

Steps:

  • Crumble the smoked bluefish. Place bluefish and mascarpone cheese into a food processor. Blend well using the pulse setting.
  • Transfer bluefish mixture to a medium bowl. Mix in the lemon juice, horseradish, Dijon-style mustard, cayenne pepper, red onion and salt.

Nutrition Facts : Calories 98.8 calories, Carbohydrate 0.9 g, Cholesterol 34.2 mg, Fat 7.7 g, Fiber 0.1 g, Protein 6.8 g, SaturatedFat 3.8 g, Sodium 46.2 mg, Sugar 0.3 g

SMOKED-BLUEFISH PâTé



Smoked-Bluefish Pâté image

Categories     Condiment/Spread     Fish     Appetizer     No-Cook     Quick & Easy     Cream Cheese     Lemon     Summer     Chive     Shallot     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes about 1 1/2 cups

Number Of Ingredients 6

2 tablespoons finely chopped shallot
2 tablespoons fresh lemon juice
1 (8-ounce) package cream cheese, softened
1/4 pound smoked bluefish or smoked trout, skin discarded and fish chopped
3 tablespoons finely chopped fresh chives
Accompaniment: toasts or crackers

Steps:

  • 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.

SMOKED-BLUEFISH PATE WITH ROASTED TOMATOES ON CRACKERS



Smoked-Bluefish Pate with Roasted Tomatoes on Crackers image

A smoky pate that's a cinch to prepare can be a quick, at-the-ready course for guests to enjoy when they arrive. A drizzle of the tomato juices gives the creamy dip an acidic boost.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 4 cups pate

Number Of Ingredients 14

1 pound smoked bluefish, skin and dark bloodline removed
12 ounces (1 1/2 cups) cream cheese, softened
2 ounces (4 tablespoons) unsalted butter, softened
1/4 cup fresh lemon juice (from 3 lemons)
2 tablespoons prepared horseradish
2 teaspoons Dijon mustard
1/4 teaspoon cayenne pepper
1/4 cup minced shallot (from 1 large shallot)
Coarse salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
2 pounds cherry tomatoes, halved
4 garlic cloves
4 sprigs fresh thyme
Crackers, for serving

Steps:

  • Puree bluefish, cream cheese, and butter in a food processor. Transfer to a bowl, and stir in lemon juice, horseradish, mustard, cayenne, and shallots. Season with salt and pepper. Cover, and refrigerate for up to 2 hours.
  • Preheat oven to 300 degrees. Oil a rimmed baking sheet. Toss tomatoes, salt, pepper, garlic, and thyme, and arrange tomatoes cut sides down on baking sheet. Bake until shriveled and starting to brown, about 1 1/4 hours. Let cool completely. Transfer tomatoes and juices to a serving dish.
  • To serve, spread pate on crackers, top with a roasted tomato half, and drizzle with juices.

HOT-SMOKED BLUEFISH



Hot-Smoked Bluefish image

Provided by Pierre Franey

Categories     dinner, main course

Time 4h15m

Yield 4 to 6 servings per fillet

Number Of Ingredients 6

4 large bluefish fillets (about 1 1/4 pounds each) with skin and scales on
4 tablespoons kosher salt
4 tablespoons brown sugar
1/4 teaspoon paprika
Freshly ground pepper to taste
1/4 cup vegetable oil

Steps:

  • Remove racks from smokehouse and prepare fire (see instructions).
  • In a mixing bowl combine all the seasonings except the pepper.
  • Brush rack lightly with oil and place fish on the rack, skin side down. (The skin and scales must be left on because they will help hold the fish together, but they are not to be eaten.) Sprinkle fillets liberally with seasoning mixture, about two tablespoons for each fillet. Using a soft-bristled brush, apply the oil to each fillet, thoroughly moistening fish and seasonings. Sprinkle generously with freshly ground pepper.
  • Place fish in smokehouse at 160 degrees. After about one-half hour allow temperature to drop to 150 degrees, and then check smokehouse regularly to be sure that the temperature is maintained, at least within the range of 140 to 160 degrees. Smoke for three hours. Then add wood to the fire and bring temperature up to about 200 degrees. Smoke one-half hour longer.
  • Serve chilled, sprinkled with lemon juice or accompanied by a mixture of sour cream, horseradish and a dash of tabasco.

Nutrition Facts : @context http, Calories 577, UnsaturatedFat 19 grams, Carbohydrate 7 grams, Fat 25 grams, Fiber 0 grams, Protein 76 grams, SaturatedFat 4 grams, Sodium 918 milligrams, Sugar 6 grams, TransFat 0 grams

SMOKED BLUEFISH PATE



Smoked Bluefish Pate image

Make and share this Smoked Bluefish Pate recipe from Food.com.

Provided by P48422

Categories     Spreads

Time 5m

Yield 1 1/2 cups

Number Of Ingredients 6

1/3 lb smoked bluefish (or salmon, or smoked trout)
8 ounces cream cheese, room temperature
1 tablespoon Worcestershire sauce
5 drops Tabasco sauce
2 tablespoons fresh dill, minced fine
2 tablespoons flat leaf parsley, minced fine

Steps:

  • Crumble or shred the fish semi-fine.
  • Whip the cream cheese in the mixer until ligt, then add the fish and remaining ingredients and mix until combined.
  • Scrape into a bowl and refrigerate, covered with plastic, until service.
  • Serve with crackers.

Nutrition Facts : Calories 662.3, Fat 57, SaturatedFat 34.1, Cholesterol 225.7, Sodium 630.5, Carbohydrate 6.6, Fiber 0.2, Sugar 1.5, Protein 31.8

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