Best 9 Smoked Bluefish Pâté Recipes
**Smoked Bluefish: A Delectable Journey Through Culinary Heritage**
Indulge in the captivating flavors of smoked bluefish, a culinary delicacy that has tantalized taste buds for generations. Originating from the coastal regions of North America, this exquisite fish boasts a rich history and diverse culinary expressions. From the Native American traditions of smoking fish for preservation to the modern-day gourmet preparations, smoked bluefish continues to captivate food enthusiasts with its unique taste and versatility. This article presents a curated collection of smoked bluefish recipes that showcase the diverse culinary possibilities of this remarkable fish. Embark on a culinary adventure as we explore traditional smoking techniques, innovative flavor combinations, and creative serving suggestions. Discover the art of smoking bluefish at home with our easy-to-follow recipes, ranging from classic cold-smoking methods to contemporary hot-smoking techniques. Learn how to select the finest bluefish, prepare it for smoking, and achieve the perfect balance of smoky, salty, and subtly sweet flavors. Whether you prefer a traditional bagel and lox brunch spread, an elegant appetizer platter, or a hearty main course, our recipes offer something for every palate and occasion. Prepare to be captivated by the delectable allure of smoked bluefish as you explore this culinary treasure.
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 I
Smoked bluefish gives a wonderful flavor to this recipe. Serve it as a dip or spread with crackers, bread or vegetables. The pate can be made milder by the addition of more mascarpone or cream cheese.
Provided by Karen C.
Categories Appetizers and Snacks Dips and Spreads Recipes Pate Recipes
Time 15m
Yield 8
Number Of Ingredients 8
Steps:
- Crumble the smoked bluefish. Place bluefish and mascarpone cheese into a food processor. Blend well using the pulse setting.
- Transfer bluefish mixture to a medium bowl. Mix in the lemon juice, horseradish, Dijon-style mustard, cayenne pepper, red onion and salt.
Nutrition Facts : Calories 98.8 calories, Carbohydrate 0.9 g, Cholesterol 34.2 mg, Fat 7.7 g, Fiber 0.1 g, Protein 6.8 g, SaturatedFat 3.8 g, Sodium 46.2 mg, Sugar 0.3 g
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 WITH ROASTED TOMATOES ON CRACKERS
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
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.
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 PATE II
This favorite version of smoked bluefish pate tastes just like the kind served in the Legal Seafood restaurants. It's delicious!
Provided by Karen C.
Categories Appetizers and Snacks Dips and Spreads Recipes Pate Recipes
Time 15m
Yield 24
Number Of Ingredients 8
Steps:
- Puree the bluefish, cream cheese, butter and cognac in a food processor. Mix in the onion, Worcestershire sauce, lemon juice, salt and pepper. Blend well using the pulse setting. Transfer the mixture to a medium serving bowl, and chill until serving.
Nutrition Facts : Calories 54.4 calories, Carbohydrate 0.2 g, Cholesterol 15.2 mg, Fat 3.2 g, Protein 4.8 g, SaturatedFat 2 g, Sodium 217.4 mg
POCASSET SMOKED BLUEFISH PATE
The added flavors (onion, cognac, etc.) accentuate but don't overpower the smoky goodness of the fish.
Provided by IANNACONE
Categories Appetizers and Snacks Dips and Spreads Recipes Pate Recipes
Time 3h20m
Yield 16
Number Of Ingredients 9
Steps:
- Blend cream cheese and butter in a food processor until smooth, 10 to 15 pulses. Scrape down sides of bowl. Add cognac, lemon juice, onion, Worcestershire sauce, hot sauce, salt, and pepper to cream cheese mixture; pulse until blended, scraping down sides 2 to 3 times.
- Sprinkle fish into cream cheese mixture and pulse just until blended. Transfer pate to a bowl, cover with plastic wrap, and refrigerate until chilled, 3 hours to overnight.
Nutrition Facts : Calories 56.9 calories, Carbohydrate 0.4 g, Cholesterol 16.3 mg, Fat 4 g, Protein 3.9 g, SaturatedFat 2.5 g, Sodium 193.9 mg, Sugar 0.1 g
SMOKED BLUEFISH PATE
Yield 12 people
Number Of Ingredients 9
Steps:
- Puree Bluefish, cream cheese, butter, cognac add onions worcestershire sauce and lemon juice. Pulse in food processor till combined. Add salt and pepper to taste. Chill before serving.
Tips:
- Choose the freshest bluefish you can find. Look for fish with bright, clear eyes and firm, moist flesh.
- To brine the bluefish, dissolve 1/2 cup of salt in 1 gallon of water. Submerge the fish in the brine solution for 1 hour per pound of fish.
- Rinse the fish thoroughly after brining and pat it dry with paper towels.
- Use a smoker box with a lid to smoke the bluefish. This will help to keep the smoke from escaping and will also help to evenly distribute the smoke flavor throughout the fish.
- Smoke the bluefish over low heat for 2-3 hours, or until the fish is cooked through. The fish is cooked when it flakes easily with a fork.
- Remove the fish from the smoker and let it cool slightly before serving.
Conclusion:
Smoked bluefish is a delicious and versatile dish that can be enjoyed in many different ways. It can be served as an appetizer, a main course, or even as a snack. It is also a great way to use up leftover bluefish. If you are looking for a new and exciting way to cook bluefish, I highly recommend trying this smoked bluefish recipe.
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