Smoked Bluefish PÂTÉ


Our local fish market always carries smoked bluefish, and this spread has a wonderful smoky flavor that blends nicely with the fresh lemon juice and parsley. This recipe is great for entertaining, as it can be made a day or two before your guests arrive.


bluefish pate.jpg


½ pound smoked bluefish (peppered, if available)

1 package cream cheese (8 ounces), at room temperature

¾ cup chopped parsley

¼ cup chopped red onions

1 – 2 tablespoons fresh lemon juice

Salt and freshly ground pepper

Carefully remove the skin, bones, and any dark flesh from the fish and flake it into pieces. In a medium bowl beat the cream cheese to soften. Add the bluefish, parsley, onions, and lemon juice and beat together. Season with salt and pepper to taste. Spoon into a serving dish and refrigerate until ready to serve.

Serve with crackers or thinly sliced and toasted baguettes.