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.
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
This recipe assumes you have cooked bluefish, preferably smoked bluefish. You can find smoked bluefish in most Northeastern markets. Or you can make your own. Or you can just cook up some bluefish -- on the grill is best -- and then use the cooked, flaked meat. No bluefish near you? Try these fish as substitutes: Mackerel (of any kind), shad, herring, sardines, freshwater sheepshead (drum), whitefish, cisco, wahoo, dorado or jack. Basically you want a pretty oil fish that isn't salmon.
Provided by Hank Shaw
Categories Appetizer
Time 20m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 77 kcal, Carbohydrate 1 g, Protein 5 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 26 mg, Sodium 73 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
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.
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.
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 WITH ROASTED TOMATOES ON CRACKERS
Make and share this Smoked Bluefish Pate With Roasted Tomatoes on Crackers recipe from Food.com.
Provided by Chef mariajane
Categories Spreads
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 348.7, Fat 28.7, SaturatedFat 14.5, Cholesterol 96.5, Sodium 196, Carbohydrate 8.2, Fiber 1.6, Sugar 3.6, Protein 16.1
HOT-SMOKED BLUEFISH
Provided by Pierre Franey
Categories dinner, main course
Time 4h15m
Yield 4 to 6 servings per fillet
Number Of Ingredients 6
Steps:
- Remove racks from smokehouse and prepare fire (see instructions).
- In a mixing bowl combine all the seasonings except the pepper.
- Brush rack lightly with oil and place fish on the rack, skin side down. (The skin and scales must be left on because they will help hold the fish together, but they are not to be eaten.) Sprinkle fillets liberally with seasoning mixture, about two tablespoons for each fillet. Using a soft-bristled brush, apply the oil to each fillet, thoroughly moistening fish and seasonings. Sprinkle generously with freshly ground pepper.
- Place fish in smokehouse at 160 degrees. After about one-half hour allow temperature to drop to 150 degrees, and then check smokehouse regularly to be sure that the temperature is maintained, at least within the range of 140 to 160 degrees. Smoke for three hours. Then add wood to the fire and bring temperature up to about 200 degrees. Smoke one-half hour longer.
- Serve chilled, sprinkled with lemon juice or accompanied by a mixture of sour cream, horseradish and a dash of tabasco.
Nutrition Facts : @context http, Calories 577, UnsaturatedFat 19 grams, Carbohydrate 7 grams, Fat 25 grams, Fiber 0 grams, Protein 76 grams, SaturatedFat 4 grams, Sodium 918 milligrams, Sugar 6 grams, TransFat 0 grams
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