smoked bluefish pâté
8 ounces cream cheese, at room temperature
1 tablespoon Worcestershire sauce
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh flat-leaf Italian parsley
1/2 medium red onion, minced
4-6 dashes hot sauce
1/4 cup minced fresh chives
1/2 pound skinless, boneless smoked bluefish, flaked
Toast points or crackers, for serving
- In a medium bowl, combine cream cheese, Worcestershire sauce, lemon juice, parsley, red onion, hot sauce, and 1/2 of chives. Fold in bluefish until just combined. Garnish with remaining chives and serve.
cook’s note: The pâté can be made in advance and refrigerated for up to 4 days.