Best 5 Pocasset Smoked Bluefish Pate Recipes
Pochasset Smoked Bluefish Pâté: A Delectable Seafood Treat
Indulge in the exquisite flavors of Pochasset Smoked Bluefish Pâté, a culinary masterpiece that captures the essence of the sea. This delectable pâté is crafted from the finest smoked bluefish, carefully selected for its rich, savory taste. Combined with a creamy base of cream cheese and butter, it delivers a smooth and velvety texture that melts in your mouth. The addition of capers, onions, and lemon juice adds a delightful burst of tanginess and brightness, while fresh herbs like dill and parsley lend a touch of aromatic freshness. Spread it on crackers or bread, use it as a filling for sandwiches or wraps, or serve it as an elegant appetizer at your next gathering. This versatile pâté is sure to impress with its sophisticated flavors and stunning presentation.
**Additional Recipes to Explore:**
**Smoked Bluefish Pâté Crostini:** Elevate your party spread with these sophisticated crostini topped with Pochasset Smoked Bluefish Pâté. The crispy baguette slices provide a sturdy base for the creamy pâté, while the garnishes of capers, red onion, and fresh dill add pops of color and flavor.
**Bluefish Pâté Stuffed Mushrooms:** Treat your taste buds to a delightful combination of flavors with these stuffed mushrooms. Tender mushroom caps are filled with a savory mixture of Pochasset Smoked Bluefish Pâté, bread crumbs, Parmesan cheese, and fresh herbs. Baked to perfection, they make an irresistible appetizer or side dish.
**Bluefish Pâté Phyllo Rolls:** Experience a crispy and flaky delight with these phyllo rolls filled with Pochasset Smoked Bluefish Pâté. Layers of delicate phyllo dough enclose a flavorful filling of pâté, cream cheese, and herbs. Brush them with melted butter and bake until golden brown for a perfect balance of textures and tastes.
SPECIAL OCCASION SMOKED BLUEFISH PATE
This easy recipe is a classic holiday standby. Smoked bluefish is blended into a creamy, zesty spread. Smoked salmon or tuna may be substituted for bluefish. Serve with crackers.
Provided by MARBALET
Categories Appetizers and Snacks Dips and Spreads Recipes Pate Recipes
Time 6h20m
Yield 16
Number Of Ingredients 4
Steps:
- Break up smoked bluefish and place in a food processor with cream cheese. Use pulse setting to blend smooth. Mix in prepared Dijon-style mustard and horseradish. Blend to desired consistency. Increase amounts of mustard and horseradish, if desired. Cover and chill in the refrigerator 6 hours, or overnight, before serving.
Nutrition Facts : Calories 64.9 calories, Carbohydrate 0.5 g, Cholesterol 20.1 mg, Fat 5 g, Protein 4.4 g, SaturatedFat 3.1 g, Sodium 199.2 mg, Sugar 0.1 g
SMOKED-BLUEFISH PâTé
Categories Condiment/Spread Fish Appetizer No-Cook Quick & Easy Cream Cheese Lemon Summer Chive Shallot Gourmet Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 1 1/2 cups
Number Of Ingredients 6
Steps:
- Stir together shallot, lemon juice, and 1/4 teaspoon salt, then beat in cream cheese, bluefish, and 1/2 teaspoon pepper with a spoon until combined well. Stir in chives.
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
Categories appetizer
Time 25m
Yield Makes about 1 1/2 cups
Number Of Ingredients 16
Steps:
- 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
Provided by Jane Doerfer
Categories Condiment/Spread Sauce Food Processor Fish Appetizer No-Cook Quick & Easy Seafood Sugar Conscious Peanut Free Soy Free Kosher
Yield makes about 4 cups
Number Of Ingredients 10
Steps:
- Puree the bluefish, cream cheese, butter, and Cognac in a food processor. Add the onion, Worcestershire sauce, and lemon juice. Pulse the machine on and off until the ingredients are combined. Season with salt and pepper to taste.
- Pack into a serving dish and sprinkle with the nuts, if using.
SMOKED BLUEFISH PATE
Make and share this Smoked Bluefish Pate recipe from Food.com.
Provided by P48422
Categories Spreads
Time 5m
Yield 1 1/2 cups
Number Of Ingredients 6
Steps:
- 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
Tips:
- To achieve the best flavor and texture, it's recommended to use fresh, high-quality ingredients.
- When selecting smoked bluefish, choose one with a vibrant color and a firm texture.
- For a creamier pâté, use a food processor or blender to achieve a smooth consistency.
- Adjust the amount of lemon juice and herbs to your personal taste preferences.
- Serve the pâté chilled for an optimal flavor and texture.
- Garnish the pâté with fresh herbs or smoked paprika for an elegant presentation.
- Store the pâté in an airtight container in the refrigerator for up to 3 days.
Conclusion:
With its delightful smoky flavor, creamy texture, and vibrant color, Pochasset Smoked Bluefish Pâté is a culinary delight that's perfect for any occasion. Whether you're hosting a party, enjoying a special meal with loved ones, or simply treating yourself to a gourmet appetizer, this pâté is sure to impress. With its versatile serving options, it can be spread on crackers, used as a sandwich filling, or paired with fresh vegetables for a healthy and flavorful snack. Its elegant presentation and rich taste make it an ideal dish to elevate any gathering. So, gather your ingredients, follow the simple steps, and indulge in the deliciousness of Pochasset Smoked Bluefish Pâté. Bon appétit!
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