Smoked Bluefish Pate I Food

SMOKED BLUEFISH PâTé

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 PâTé

Steps:

• Remove all the red meat from the bluefish and either discard or give it to your pet. It's very fishy and most people (including me) don't like it. Toss all the ingredients in a large bowl and mash them together into a rough pate. If you want a smooth pate, double the cream cheese and mash everything up even more. Serve with crackers or flatbread.

SPECIAL OCCASION SMOKED BLUEFISH PATE

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.

SMOKED BLUEFISH PATE

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.

SMOKED BLUEFISH PATE I

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.

SMOKED-BLUEFISH PATE WITH ROASTED TOMATOES ON CRACKERS

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.

SMOKED BLUEFISH PATE WITH ROASTED TOMATOES ON CRACKERS

Steps:

• Puree bluefish, cream cheese, and butter in food processor. Transfer to a bowl, and stir in lemon juice, horseradish, mustard, cayenne, and shallot. Season with salt and pepper. Cover and refrigerate for up to 2 hours.
• Preheat oven to 300°F 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 serving dish.
• To serve spread pate on crackers, top with a roasted tomto half and drizzle with juices.

SMOKED-BLUEFISH PâTé

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

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.