Smoked Bluefish Paté

Monahan's Seafood Market | Fresh Whole Fish, Fillets, Shellfish, Recipes, Catering & Lunch Counter-Ann Arbor, Michigan

Yields a little more than a pint of paté

3/4 lb. smoked bluefish, pin bone and skin removed

1 lb. cream cheese

1 T lemon juice

1T horseradish

1/2 t pickapeppa sauce, or sub Worcestershire sauce

1/2 cup of half and half

Chives, finely chopped for garnish, optional

In a food processor, mix the cream cheese, lemon juice, horseradish and pickapeppa sauce until smooth

Slowly pour in the 1/2 and 1/2

Tear off pieces of smoked bluefish, add to processor and blend until well mixed

Garnish with chives if desired

Serve with matzo crackers, toasted baguette slices or crackers of your choice

Monahan's Seafood

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