Smoked Bluefish Pâté
Chef Wil Gilson of Boston’s Puritan & Company grew up in a New England farmhouse and has a deep connection to the bounty of the region, which is why he celebrates ingredients like bluefish on his menu. The oily fish are found off the coast of Massachusetts from June to October, making them a seasonal treat. Although they have a reputation for tasting too strong for many, if you remove the line of darker flesh down the middle of each fillet (and perhaps even the thin, dark layer of meat just beneath the skin), you’ll find it much milder. Of course, when it’s smoked, that flavor is paramount too—and in this pâté, fresh herbs, lemon juice, and a bit of heat from Sriracha join the party.
Serve with Easy Homemade Herb Crackers, or grilled bread. Pâté can be refrigerated for up to 4 days.
For more simple, seasonal, Northeastern classics, try our New England Clambake with Lobster recipe, and our Fresh Apple Pie recipe.
- 4 ounces cream cheese, softened
- 4 ounces crème fraîche
- 4 ounces Greek yogurt
- 1 lemon, zested and juiced
- 1 tablespoon parsley, chopped
- 1 tablespoon tarragon, chopped
- 1 teaspoon Sriracha
- 1 teaspoon chili flakes
- 1/4 cup chives, finely chopped
- 1/2 pound smoked bluefish, skinned and deboned, meat flaked
- grilled bread or crackers for serving
1Blend cream cheese, crème fraîche, and yogurt in a bowl with lemon juice, parsley, tarragon, Sriracha, chili flakes, and half of the chives.
2Gently fold the flaked smoked bluefish into this mixture, then sprinkle top with remaining chives and serve with bread or crackers as an appetizer.
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