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Martha's Vineyard "Down Island" Smoked Bluefish Pate

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Ingredients:

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

Optional:
Hot sauce
Cognac or Scotch whisky

Preparation:

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

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