Martha's Vineyard "Down Island" Smoked Bluefish Pate

Print Email


1/2 lb. Smoked Bluefish filet (skin and any bones removed and loosely chopped into small chunks)
1-2 tablespoons gently chopped red onion
4 oz. Cream Cheese
1/4 cup softened unsalted butter
Dab of honey mustard
1-2 tablespoons Lemon juice (or Worcestershire sauce to taste)
Pepper to taste

Hot sauce
Cognac or Scotch whisky


Stir the honey mustard into the softened butter making an even mixture.

Place the crumbled fish, cream cheese, butter/mustard mixture and minced onions into a food processor and pulse until it has a rough but creamy consistency. Add remaining ingredients and pulsate again until well mixed but still showing bits of chopped fish.

(I like a rough “country style” pate but one could certainly pulse this mixture into a creamy “up island” consistency.)

Serve with Rice Crackers, Sourdough Melba toast pieces or any cracker of choice…

- Recipe courtesy of Nancy Ellison


restaurant news

Los Angeles
by Maia Harari

pch.jpgI love food. And I love going out to eat and trying new places. And I love talking about food. In fact, I love food so much that whenever I'm eating I actually try not to get too full so that...

An Evening at Trois Mec
Los Angeles
by Lisa Dinsmore

ludoBefore Trois Mec opened, being able to claim you attended one of Chef Ludo Lefebvre's infamous LudoBites pop-ups was sort of a badge of honor amongst Angelenos. An elusive and super cool...

Estelle's Southern Cuisine
by Kitty Kaufman

estellesWe're on for a Saturday night special at Estelle's on Tremont St at the corner of Mass Ave. It's been a year since they took over this corner: Brian Poe, of Poe's Kitchen at the Rattlesnake,...

The Best Two Unhealthy Decisions I ever Made
by Libby Segal

Image“You know, I once saw an American TV show where someone was eating a fried Oreo.” This was the phrase that poured out my host in Torino’s mouth as we discussed the difference of food in each...