Best 8 Smoked Bluefish Pate With Roasted Tomatoes On Crackers Recipes

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Indulge in a symphony of flavors with our smoked bluefish pâté, a delectable spread that combines the rich smokiness of bluefish with a creamy and tangy profile. This exquisite dish is elevated by the vibrant roasted tomatoes, adding a burst of sweetness and acidity that complements the fish's bold flavor. Served atop crisp crackers, this pâté transforms into an elegant appetizer or a delightful snack that will tantalize your taste buds. Additionally, discover variations of this classic recipe, including a zesty lemon-herb pâté and a creamy roasted red pepper pâté, each offering a unique twist on the traditional bluefish pâté. Embark on a culinary journey and elevate your next gathering with these exceptional pâté recipes.

Here are our top 8 tried and tested recipes!

SMOKED BLUEFISH PâTé



Smoked Bluefish Pâté image

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

1 cup hickory chips, soaked in water for at least 30 minutes
1/2 pound skin-on bluefish fillets, bones removed
1 tablespoon extra virgin olive oil
Kosher salt
freshly ground black pepper
1/2 pound smoked bluefish (presmoked, grilled or leftovers from the Dijonnaise may be used)
4 ounces (1/2 cup) cream cheese
2 tablespoons butter
1 tablespoon Cognac
1 tablespoon minced red onion
1 lemon
Salt
freshly ground black pepper
Hot pepper sauce
Crackers
sliced baguette or pumpernickel

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



Smoked Bluefish Pate image

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

1 pound smoked bluefish fillets
8 ounces cream cheese
1/4 cup butter
2 tablespoons Cognac
3 tablespoons minced onion
1/2 teaspoon Worcestershire sauce
2 tablespoons fresh lemon juice
Salt
Freshly milled black pepper
Chopped toasted walnuts or hazelnuts (optional)

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 WITH ROASTED TOMATOES ON CRACKERS



Smoked-Bluefish Pate with Roasted Tomatoes on Crackers image

A smoky pate that's a cinch to prepare can be a quick, at-the-ready course for guests to enjoy when they arrive. A drizzle of the tomato juices gives the creamy dip an acidic boost.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 4 cups pate

Number Of Ingredients 14

1 pound smoked bluefish, skin and dark bloodline removed
12 ounces (1 1/2 cups) cream cheese, softened
2 ounces (4 tablespoons) unsalted butter, softened
1/4 cup fresh lemon juice (from 3 lemons)
2 tablespoons prepared horseradish
2 teaspoons Dijon mustard
1/4 teaspoon cayenne pepper
1/4 cup minced shallot (from 1 large shallot)
Coarse salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
2 pounds cherry tomatoes, halved
4 garlic cloves
4 sprigs fresh thyme
Crackers, for serving

Steps:

  • Puree bluefish, cream cheese, and butter in a food processor. Transfer to a bowl, and stir in lemon juice, horseradish, mustard, cayenne, and shallots. Season with salt and pepper. Cover, and refrigerate for up to 2 hours.
  • Preheat oven to 300 degrees. Oil a rimmed baking sheet. Toss tomatoes, salt, pepper, garlic, and thyme, and arrange tomatoes cut sides down on baking sheet. Bake until shriveled and starting to brown, about 1 1/4 hours. Let cool completely. Transfer tomatoes and juices to a serving dish.
  • To serve, spread pate on crackers, top with a roasted tomato half, and drizzle with juices.

SMOKED BLUEFISH PATE



Smoked Bluefish Pate image

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

1/3 lb smoked bluefish (or salmon, or smoked trout)
8 ounces cream cheese, room temperature
1 tablespoon Worcestershire sauce
5 drops Tabasco sauce
2 tablespoons fresh dill, minced fine
2 tablespoons flat leaf parsley, minced fine

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

SMOKED-BLUEFISH PâTé



Smoked-Bluefish Pâté image

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

2 tablespoons finely chopped shallot
2 tablespoons fresh lemon juice
1 (8-ounce) package cream cheese, softened
1/4 pound smoked bluefish or smoked trout, skin discarded and fish chopped
3 tablespoons finely chopped fresh chives
Accompaniment: toasts or crackers

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.

SPECIAL OCCASION SMOKED BLUEFISH PATE



Special Occasion Smoked Bluefish Pate image

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

½ pound skinless, boneless smoked bluefish
1 (8 ounce) package cream cheese, softened
1 ½ teaspoons prepared Dijon-style mustard
1 ½ teaspoons prepared horseradish

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

ROASTED BLUEFISH FOR TWO



Roasted Bluefish for Two image

Make and share this Roasted Bluefish for Two recipe from Food.com.

Provided by Dancer

Categories     Onions

Time 35m

Yield 2 serving(s)

Number Of Ingredients 8

1 lb bluefish, fillet
1 small onion, minced
2 -3 garlic cloves, minced
2 tablespoons olive oil
3 tablespoons capers
1 large tomatoes, diced
2 tablespoons chopped fresh dill
1 tablespoon balsamic vinegar

Steps:

  • Lightly saute onion and garlic in olive oil.
  • Preheat the oven to 500 degrees.
  • Place the fillet in a lightly oiled baking dish with the skin-side down.
  • Cover it with onion-garlic mixture and tomatoes, then capers and dill.
  • Drizzle olive oil and balsamic vinegar.
  • Roast for 15 to 20 minutes or till the fish becomes opaque.

Nutrition Facts : Calories 445.5, Fat 23.5, SaturatedFat 4, Cholesterol 133.7, Sodium 527.3, Carbohydrate 9.8, Fiber 2.2, Sugar 5.2, Protein 47.2

SMOKED BLUEFISH SPREAD



Smoked Bluefish Spread image

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 3 cups.

Number Of Ingredients 10

1 pound smoked bluefish fillets or flaked smoked trout
1 package (8 ounces) cream cheese, softened
3/4 cup finely chopped red onion
1/4 cup snipped fresh dill
1/4 cup lemon juice
1/4 cup sour cream
3 tablespoons capers, drained
2 tablespoons prepared horseradish
2 tablespoons grated lemon zest
Assorted crackers, fresh vegetables and lemon wedges

Steps:

  • Scrape fish from skin if needed. Place fish in a food processor; pulse until finely chopped. Combine cream cheese, red onion, dill, lemon juice, sour cream, capers, horseradish and zest; gently stir in fish. Refrigerate, covered, until serving., Serve with crackers, vegetables and lemon wedges. If desired, top with additional red onion and dill.

Nutrition Facts : Calories 64 calories, Fat 5g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 209mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein.

Tips:

  • To save time, use store-bought smoked bluefish. Look for a brand that uses high-quality fish and a light smoke flavor.
  • If you don't have heavy cream, you can use milk or yogurt instead. However, the pate will be thinner.
  • To make the roasted tomatoes, use a variety of colors for a more visually appealing dish. Cherry tomatoes, grape tomatoes, and Roma tomatoes all work well.
  • If you don't have time to roast the tomatoes, you can use sun-dried tomatoes instead. Just rehydrate them in hot water before using.
  • Serve the pate on crackers or bread. You can also use it as a sandwich spread or as a dip for vegetables.

Conclusion:

Smoked bluefish pate is a delicious and easy-to-make appetizer that is perfect for any occasion. It is also a great way to use up leftover smoked bluefish. The roasted tomatoes add a sweet and tangy flavor to the pate that complements the smokiness of the fish. This dish is sure to be a hit at your next party or gathering.

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