SMOKED BLUEFISH PâTé
Bluefish is not a famous table fish; it is inexpensive and widely available, but you don't see it in restaurants often, even in this ravaged-ocean, sell-anything era. (Some states have issued advisories limiting its consumption, citing high levels of PCBs in the meat.) The knock on it is it's oily, it's "fishy." Its dark, compact meat is for cats, not fine, upstanding people like us. How untrue - and demonstrably so, as the following recipe will show! A fresh-caught bluefish of moderate weight, quickly cleaned and kept on ice, is as fine an eating fish as American waters produce. Alan Davidson, the British seafood don, says much the same in his indispensable "North Atlantic Seafood," albeit in a different accent: "It does not keep very well," reads Davidson's entry for Pomatomus saltatrix, "but, if bought and cooked with dispatch, offers firm flesh of an excellent taste." Bluefish, in short, is an excellent protein. Some words about what you're dealing with: dense meat with an off-white, almost gray hue, the pork shoulder of seafood. Bluefish lends itself to tough treatment: smoking, for instance, or slow-poaching in oil.
Provided by Sam Sifton
Yield Makes about 1 1/2 cups
Number Of Ingredients 16
- To smoke bluefish: Build a small charcoal fire in one-third of a grill fitted with a lid. When the coals are covered with gray ash and the fire is at medium heat (you can hold your hand 5 inches above the coals for 3 to 4 seconds), add a handful of the wet hickory chips to the fire. Rub the fish with the olive oil and sprinkle generously with salt and pepper. Place the fish, flesh side down, on the grill directly over the coals. Cook, covered, for 4 minutes, then transfer to the side of the grill without coals. Cover the grill and cook until the fish is opaque all the way through, about 6 minutes more. Remove the fish and let cool completely.
- Make the pâté: Flake the bluefish into the bowl of a food processor, discarding the skin. Add the cream cheese, butter and Cognac and pulse to combine. Add the onions, the strained juice of half the lemon and a pinch each of salt and pepper, then pulse again to combine. The purée should straddle the consistency line between a pâté and a mousse. Season with hot pepper sauce and more lemon juice, salt and pepper to taste. Serve immediately or store in an airtight container for a day or two.
- Serve the cold pâté in ramekins or turn out onto plates, accompanied by crackers, sliced baguette or pumpernickel.
SMOKED BLUEFISH PATE
- Crumble or shred the fish semi-fine.
- Whip the cream cheese in the mixer until ligt, then add the fish and remaining ingredients and mix until combined.
- Scrape into a bowl and refrigerate, covered with plastic, until service.
- Serve with crackers.
Nutrition Facts : Calories 662.3, Fat 57, SaturatedFat 34.1, Cholesterol 225.7, Sodium 630.5, Carbohydrate 6.6, Fiber 0.2, Sugar 1.5, Protein 31.8
People also searched
More about "smoked bluefish pt food"
BLUEFISH PâTé RECIPE - SMOKED BLUEFISH PâTé | HANK SHAW
5/5 (11)Total Time 20 minsCategory AppetizerCalories 77 per serving
SMOKED BLUEFISH PâTé RECIPE - GABRIEL FRASCA, AMANDA …
5/5 Total Time 15 mins
SMOKED BLUEFISH PâTé - A FAMILY FEAST®
MY FIRST EXPERIENCE SMOKING BLUEFISH (AND OUR SMOKED …
SMOKED BLUEFISH : 7 STEPS - INSTRUCTABLES
Estimated Reading Time 2 mins
SMOKED BLUEFISH PâTé RECIPE | RECIPE | BLUEFISH, FISH, PATE RECIPES
SMOKED BLUEFISH SPREAD RECIPE: HOW TO MAKE IT - TASTE OF HOME
SMOKED BLUEFISH AND SMOKED BLUEFISH SPREAD RECIPES | BRINE
SMOKED BLUEFISH RECIPES ALL YOU NEED IS FOOD
SMOKED BLUEFISH PATé – MAC'S SEAFOOD
SMOKED BLUEFISH PâTé | RECIPE | HOMEMADE HERB CRACKERS, FRESH …
SMOKED BLUEFISH SPREAD - DISH OFF THE BLOCK
REVIVING A SMOKED BLUEFISH RITUAL - THE PROVINCETOWN INDEPENDENT
WHAT ARE THE EFFECTS OF FEEDING SMOKED MEATS TO DOGS?
QUICK-SMOKED BLUEFISH RECIPE - STOREY PUBLISHING
SMOKED BLUEFISH SPREAD - FOOD & WINE
SMOKED BLUEFISH | CHESAPEAKE BAY CHARTER BOATS - MISS GRACE …
SMOKED BLUEFISH RECIPE — ELEVATED WILD
You'll also love