Smoked bluefish recipe cracker#
We like to serve it with matzo crackers but any mild flavor cracker will do. This dish can be made days ahead of time, which really helps in these hurried times. The fullness of flavor and the fat content holds up to the smoke, doesn’t dry out like leaner fish and it keeps its flavor when mixed with the ingredients in this paté. The same flavorful, fatty, moist flesh that we love in so many dishes, from salt crusted to teriyaki style to grilled, makes it a fine fish for smoking. Add a little more stock or water, if needed. We’ve been singing the praises of fresh bluefish for years now. Make sure theres enough stock to barely cover all the vegetables. Smoked bluefish paté is a winning crowd pleaser that can be prepared in minutes and is absolutely deelish. 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.
Paté tastes best when brought to room temperature. Mound mixture into a serving dish and refrigerate overnight. Pulse until mixed well, but not completely puréed. Scrape the fish into a bowl and stir in the red onion and. We busy folks need an arsenal of quick appetizers for friends and family or things that can be easily carted off to a “bring a dish” holiday get together. This is the ultimate smoked fish brine for any kind of fish you intend to smoke including all kinds of salmon, trout, pike, pan fish, herring, white fish, sturgeon, carp, sucker, halibut, flounder, shark, and grouper. Place fish, cream cheese, butter, vinegar, lemon juice, onion, garlic, and pepper into a food processor bowl. In a food processor, combine the bluefish with the cream cheese, lemon juice, butter, and wasabi paste, and pulse until smooth. Not much time for entertaining or partying right now. Smoked bluefish isnt always easy to find but you can substitute smoked trout, although make the effort to find bluefish because its smoky, oily taste combines.
It’s a wild, crazy, busy time of year for many of us right now, especially those of us in retail or the food business. Smoked Bluefish Pt 8 ounces softened cream cheese 8 ounces smoked bluefish, with the skin, dark meat and bones removed 1 teaspoon Worcestershire sauce 1.
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