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Smoked bluefish pate recipe

Monday, December 21, 2009

                                                   Smoked bluefish pate recipe


Smoked bluefish pate recipe ingredients

1/2 pound skinless, boneless smoked bluefish (or use smoked
trout)
4 ounces cream cheese, at room temperature
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
2 tablespoons finely chopped red onion
Pinch of cayenne pepper
1/2 teaspoon coarse salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste

Smoked bluefish pate recipe Cooking process
Flake the bluefish, discarding any skin
and bones.
In a food processor, pulse the
bluefish and cream cheese until they are
smooth. Turn off the motor and scrape
down the sides of the work bowl several
times.
Add the lemon juice, Dijon
mustard, onion, cayenne pepper, salt,and black pepper and pulse again until
the mixture is smooth. Taste for seasoning
and add more salt and pepper, if you
like.
Transfer the pâté to a serving
bowl and smooth the top. Cover with
plastic wrap and store in the refrigerator
for at least 2 hours and for up to 1 week Smoked bluefish pate recipe.

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