Smoked-Bluefish PâtéMikkel Vang
If a bite of this clean, bright "pâté" transports you to a sunny beach on Nantucket, that's because it's inspired by a similar spread offered at the island's Straight Wharf Fish Store. This rendition can be whipped up effortlessly, but it's a substantial and statement-making appetizer nonetheless.
Cooks' note:
Pãté can be made 5 days ahead and chilled, covered. Bring to room temperature to soften (about 1 hour) before serving.
Recipe information
Total Time
15 minutes
Yield
Makes about 1 1/2 cups
Ingredients
2 tablespoons finely chopped shallot
2 tablespoons fresh lemon juice
1 (8-ounce) package cream cheese, softened
1/4 pound smoked bluefish or smoked trout, skin discarded and fish chopped
3 tablespoons finely chopped fresh chives
Accompaniment: toasts or crackers
Preparation
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.
