Marius, who has luck catch bluefish by trolling when out for a sail, asked for a recipe for smoked bluefish pate.
I don't have any photos of smoked bluefish, but I have used the same recipe for smoking salmon as seen in the photo above, leaving off the lemon and pepper slices. You can find the recipe here. The larger bluefish, called "choppers" in our stretch of the coast, are oily - which makes them perfect for smoking.
There are several recipes for making the pate available on the internet. I prefer the ones with a little horseradish (but I don't think you can go wrong with any of them). Basic ingredients...
½ pound smoked bluefish, skin removed
8 ounce package cream cheese, softened to room temperature
1 tablespoon horseradish
1/8 teaspoon cayenne pepper
1 heaping teaspoon finely chopped fresh parsley
1 heaping teaspoon finely chopped onion
Freshly ground black pepper to taste
Mix it all together, have some crackers and maybe a glass of white wine nearby. Enjoy
(just looking at the photo makes me think we'll be having some smoked salmon this weekend)