Best 7 Smoked Bluefish Pate I Recipes
Smoked bluefish pate is an exquisite delicacy that blends the rich, savory flavors of smoked bluefish with a creamy, velvety texture. As a culinary delight, it is a versatile dish that can be enjoyed as an appetizer, spread, or main course. Whether you're a seasoned chef or a home cook looking to impress your guests, this article will guide you through the process of creating the perfect smoked bluefish pate. We will explore variations of the classic recipe, provide tips on selecting the best ingredients, and offer suggestions for serving and presentation.
Here are our top 7 tried and tested recipes!
SMOKED BLUEFISH PâTé
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
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.
SMOKED BLUEFISH PATE
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
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.
SPECIAL OCCASION SMOKED BLUEFISH PATE
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
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 PâTé
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
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 I
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
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
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
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 WITH ROASTED TOMATOES ON CRACKERS
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
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.
Tips:
- To ensure the pate is safe to consume, start with high-quality smoked bluefish that is properly preserved. If you're uncertain about the freshness of your fish, it's best to discard it and opt for a new batch.
- When choosing cream cheese, select a full-fat variety for a richer, creamier texture. Avoid low-fat or non-fat options, as they can result in a dry and crumbly pate.
- Use fresh herbs for the best flavor. If you don't have fresh herbs on hand, you can substitute dried herbs, but reduce the quantity by half to avoid overpowering the pate.
- Season the pate to taste. Start with a moderate amount of salt and pepper, then adjust according to your preference. You can also add a squeeze of lemon juice or a touch of cayenne pepper for a little extra zing.
- Chill the pate thoroughly before serving. This will help it firm up and make it easier to spread. You can chill the pate for at least an hour, or overnight for a more pronounced flavor.
Conclusion:
Smoked bluefish pate is a delicious and versatile appetizer that can be enjoyed in many different ways. It's perfect for a party or potluck, and it also makes a great gift. With its smoky, briny flavor and creamy texture, smoked bluefish pate is sure to be a hit with your friends and family. So next time you're looking for a new appetizer to try, give this smoked bluefish pate a try – you won't be disappointed!
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