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
(just looking at the photo makes me think we'll be having some smoked salmon this weekend)
4 comments:
If there was a like button, I would press it.
Thanks for sharing, Steve. Still a bit early in the Elf season here, but it is merely a matter of time before one of those beauties finds itself in my smoker.
Cheers
Marius
I like bluefish stuffed with largely chopped onions, celery, and green peppers, lots of salt and pepper all over, then pour 1/2 stick unsalted butter and 1 1/2 cups dry white wine over it. About 35 minutes in oven at 350 or till flakes. Delicious.
Sounds great, Dawn. I have heard of that done with striper, but not bluefish. Excellent. steve
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