Smoked Bluefish Spread Recipes

SMOKED BLUEFISH SPREAD

Smoked Bluefish Spread image

Provided by Taste of Home

Time 15m

Yield 3 cups.

Number Of Ingredients 10

Ingredients

1 pound smoked bluefish fillets or flaked smoked trout
1 package (8 ounces) cream cheese, softened
3/4 cup finely chopped red onion
1/4 cup snipped fresh dill
1/4 cup lemon juice
1/4 cup sour cream
3 tablespoons capers, drained
2 tablespoons prepared horseradish
2 tablespoons grated lemon zest
Assorted crackers, fresh vegetables and lemon wedges

Steps:

Scrape fish from skin if needed. Place fish in a food processor; pulse until finely chopped. Combine cream cheese, red onion, dill, lemon juice, sour cream, capers, horseradish and zest; gently stir in fish. Refrigerate, covered, until serving., Serve with crackers, vegetables and lemon wedges. If desired, top with additional red onion and dill.

Nutrition Facts : Calories 64 calories, Fat 5g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 209mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein.

SMOKED-FISH SPREAD ADAPTED FROM TED PETERS FAMOUS SMOKED FISH

Smoked-Fish Spread Adapted from Ted Peters Famous Smoked Fish image

This recipe is from Guy Fieri Diners, Drive-ins, and Dives. It is adapted courtesy of Ted Peters from Ted Peters Famous Smoked Fish in South Pasadena, FL. I didn't have trout so I substituted salmon, but it's still delicious. I also didn't have sweet relish and used dill pickles and pickle juice. Quite a tasty little spread that would be great for a picnic or quick lunch. Guy says the secret is to make sure you do all the mixing of the fish by hand to make it as fluffy as possible before adding the sauce.

Provided by AmyZoe

Categories Spreads

Time 15m

Yield 3 cups, 6-8 serving(s)

Number Of Ingredients 9

Ingredients

12 ounces smoked trout, boneless and skinless
1/2 cup sweet relish
1/2 cup mayonnaise
1/4 cup onion, minced
1/4 cup celery, minced
kosher salt
fresh ground black pepper
cracker
hot sauce

Steps:

Flake the fish into pieces.
Mix all the ingredients for the sauce together in a medium bowl.
Gently mix the fish into the sauce and combine well to make an even spread.
Season with salt and pepper to taste.
Transfer to a serving dish or ramekin and fluff fish with fork.

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

Ingredients

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

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

Ingredients

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

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

Ingredients

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 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

Ingredients

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 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

Ingredients

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

Ingredients

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 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

Ingredients

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.

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