Smoked fish pate
Smoked fish and cream cheese doesn’t seem like a combination that will yield something striking, but it does. The bland creamy cheese cuts the richness of strong smoky fish - bluefish, trout, or white fish - and an alluring taste results.
8 ounces cream cheese, at room temperature
8 ounces boneless smoked bluefish, trout, or white fish
1 heaping tablespoon Dijon mustard
1/4 teaspoon cayenne pepper, or more to taste
Juice of 1/2 lemon
Salt, to taste
1. In a food processor, work the cream cheese until it is smooth.
2. With your fingers, pull the flesh off the skin of the smoked fish and tear the fish into large flakes. Add it to the food processor with the mustard, cayenne, lemon juice, and a pinch of salt. Work the mixture, scraping down the sides of the workbowl several times, until it is smooth. Taste for seasoning and add more mustard, cayenne, or lemon juice, if you like.
3. Transfer the pate to a bowl, smooth the top, and cover tightly. Refrigerate for at least 3 hours or as long as 4 days for the flavors to mellow. Serve with crackers. Sheryl Julian