Smoked Bluefish Paté originated in New England, most likely at the famous Legal Seafood restaurant in Boston using smoked bluefish from the Steve Connolly Seafood company. It’s a popular menu item on Nantucket and Martha’s Vineyard, as well as across the Cape.
There are many variations: Mix by hand for a course paté or in a food processor for a smoother blend. Add some horseradish, if you like. Kick it up with as much hot sauce as you want. Old-time New Englanders add Worcestershire sauce for a deeper flavor. A dash of soy sauce does not go amiss, either. Feel free to customize to your own taste. I think you’ll find a batch doesn’t linger in the frig.
This recipe is from a couple of island chefs with ready access to the freshest possible bluefish.
Smoked Bluefish Pate
From Gabriel Frasca and Amanda Lydon, chefs at Nantucket’s Straight Wharf Restaurant
Published in Food and Wine.
- 8 ounces cream cheese, softened
- 1 tablespoon Worcestershire sauce
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped parsley
- 1/2 medium red onion, minced
- 4 to 6 dashes of hot sauce
- 1/4 cup minced chives
- 1/2 pound skinless, boneless smoked bluefish, flaked
- Toasts or crackers, for serving
In a bowl, blend the cream cheese with the Worcestershire sauce, lemon juice, parsley, onion, hot sauce and half of the chives. Fold the smoked bluefish into the cream cheese mixture. Sprinkle the remaining chives on top and serve with toasts.