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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Tahir Gaming
[email protected]I smoked the bluefish for a little longer than the recipe called for, and it was amazing! The fish was so tender and flavorful. Highly recommend this recipe.
Claudia Vega
[email protected]This recipe is a keeper! The smoked bluefish was delicious and easy to make. I followed the recipe exactly and it turned out perfect. Thanks for sharing!
Vincent Ayienda
[email protected]I'm not a big fan of smoked fish, but this recipe changed my mind. The smoked bluefish was cooked perfectly and had a lovely smoky flavor. I'll definitely be making this again.
Md Chowdhury
[email protected]This smoked bluefish recipe is a must-try! The fish was so tender and flavorful, and the smokiness was just right. I served it with a lemon wedge and some capers, and it was simply divine.
hayley shirk
[email protected]I've been smoking fish for years, and this is one of the best smoked bluefish recipes I've ever tried. The fish was cooked perfectly and had a wonderful smoky flavor. I highly recommend this recipe.
Nouman Kashmeri
[email protected]I wasn't sure how this recipe would turn out, but I was pleasantly surprised! The smoked bluefish was delicious and had a great smoky flavor. I'll definitely be making this again.
Hidden Facts
[email protected]This smoked bluefish recipe is a game-changer! The fish was so moist and flavorful, and the smokiness was perfect. I served it with a lemon wedge and some capers, and it was simply divine.
Jere Chilufya
[email protected]I'm new to smoking fish, but this recipe made it easy. The smoked bluefish was cooked perfectly and had a great flavor. I'll definitely be trying more smoking recipes in the future.
Abu Hasal
[email protected]This recipe was easy to follow and the smoked bluefish turned out great! I used a hickory smoker and the fish had a lovely smoky flavor. I'll definitely be making this again.
OMOTOYE SAMUEL
[email protected]I've made this recipe several times now and it's always a winner. The smoked bluefish is always moist and flavorful. It's a great dish to serve for a special occasion or just a weeknight dinner.
Azu Ali
[email protected]I made this recipe for a party and it was a hit! Everyone loved the smoked bluefish. It was a great appetizer and everyone raved about it.
Meri Rubinic
[email protected]I smoked the bluefish for a little longer than the recipe called for, and it was amazing! The fish was so tender and flavorful. Highly recommend this recipe.
Magic Mamuni
[email protected]This recipe is a keeper! The smoked bluefish was delicious and easy to make. I followed the recipe exactly and it turned out perfect. Thanks for sharing!
Maruza Japie
[email protected]I'm not usually a fan of smoked fish, but this recipe changed my mind. The bluefish was cooked perfectly and had a lovely smoky flavor. I'll definitely be making this again.
Mariya Khatun
[email protected]This smoked bluefish recipe was an absolute delight! The fish had a rich, smoky flavor and a melt-in-your-mouth texture. I served it with a lemon wedge and some capers, and it was simply divine.