Smoked Bluefish Pâté with Tangy Pickled Shallots
Gently smoked bluefish, creamy fromage blanc and tangy pickled shallots combine in a savory spread that is rich yet bright tasting.
Crisp cucumber, house-pickled shallots and warm toasted baguette prove ideal accompaniments to smoked bluefish pâté.
Bluefish are abundant in the cold, deep waters of coastal New England. Its fatty and intensely flavorful flesh lends itself to smoking, and the cured filets are typically blended into a savory dip. In this elegant take on a traditional recipe, fresh fromage blanc and tangy pickled shallots lend a pleasing brightness to this rich and smoky spread.
Ingredients
Smoked Bluefish Pâté
Eight ounces of smoked bluefish, skin removed and gently flaked**
Eight ounces of fromage blanc
Two tablespoons of unsalted butter
Two tablespoons of freshly squeezed lemon juice
Three tablespoons of pickled shallots, finely diced
One tablespoon of diced caperberries
1/2 teaspoon of Worcestershire sauce
A few dashes of hot sauce (I adore Howlah Hot Sauce by Beast Fest Maine)
Freshly ground black pepper and sea salt, to taste
**Smoked bluefish filets can be procured from New England specialty food shops; however it is easy and inexpensive to make your own at home.
Tangy Pickled Shallots
One cup shallots, thinly sliced
One cup red wine vinegar
1/4 cup water
Two tablespoons honey
One teaspoon allspice berries
One teaspoon juniper berries
One teaspoon black peppercorns
One tablespoon kosher salt
To Serve
Thinly sliced cucumber**
Baguette slices, brushed with olive oil and lightly toasted
** I use a mandolin to quickly create paper-thin slices.
Instructions
Smoked Bluefish Pâté
In a food processor, blend fromage blanc, butter, lemon juice, shallots, caperberries, Worcestershire sauce and hot sauce until smooth. Add flaked bluefish and pulse a few times to gently combine. Season with salt and pepper to taste.
Tangy Pickled Shallots
Combine vinegar, water, honey and spices in a 16 oz mason jar and microwave until boiling. Very carefully remove jar from microwave (it will be hot!) and add shallots. Cover with lid and refrigerate for at least one hour and up to two weeks.
To Serve
Bring pâté to room temperature and serve accompanied by thinly sliced cucumber, toasted baguette and house-pickled shallots.
