Martha's Vineyard "Down Island" Smoked Bluefish Pate


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