smoked bluefish pâté

Recipe from Chef Adam Geringer-Dunn, Greenpoint Fish + Lobster Company, Brooklyn.
styling by Catrine Kelty | photo by Keller + Keller

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

  1. 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.

Serves 4.

cook’s note: The pâté can be made in advance and refrigerated for up to 4 days.

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