• Byrne-McKinney

Smoked Blue Fish Pate

By Legal Seafood


YIELD 4 cups

TIME About 20 minutes

This is the iconic spread from the original Inman Square dive - Think - red-checked plastic tablecloths, bench seating and sawdust on the floor. This and a basket of fried clams and you were good to go!


We serve it on grilled baguette slices with olives, pickled cocktail onions and cornichon but it’s also great on raw vegetables.


Recipe makes 4 cups but can be scaled up or down. If you make the lot, small ramekins are a great give away for guests – believe me they’ll be happy you made extra. Alternatively keep it all and make sandwiches the next day – pumpernickel, thinly sliced onions and cornichon – not bad! Think chopped liver – but better!

Ingredients:

  • 1 Lb. smoked bluefish fillets (skinned) Any smoked white fish can be substituted.

  • 8 oz. cream cheese

  • ¼ c. butter (salted)

  • 2 T. Cognac

  • 3 T. Minced onion

  • ½ tsp. Worcester sauce

  • 2 T. fresh lemon juice

  • Salt & fresh cracked pepper

  • Capers, chopped toasted walnuts, hazelnuts or slivered almonds (optional)

Preparation:

  • Puree bluefish, cream cheese, butter and cognac in a food processor (I routinely skip the processor in favor of a medium sized bowl and a fork – like you’d do for tuna salad).

  • Add onion, Worcestershire and lemon juice and pulse (or mix) until ingredients are combined. Salt and pepper to taste.

  • Pack into ramekins or a serving dish and sprinkle with capers or nuts if using.