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