Smoked Bluefish Paté

Enjoy this Smoked Bluefish Paté on crusty bread, toast or crackers.

This creamy and rich smoked bluefish pâté recipe was created by Gabriel Frasca and Amanda Lydon, chefs at Nantucket's Straight Wharf Restaurant. To see the original, visit the Food Network.

Ingredients

• 8 ounces cream cheese, softened

• 1 tablespoon Worcestershire sauce

• 1 tablespoon fresh lemon juice

• 1 tablespoon chopped parsley

• 1/2 medium red onion, minced

• 4 to 6 dashes of hot sauce

• 1/4 cup minced chives

• 1/2 pound skinless, boneless smoked bluefish, flaked

• Toasts or crackers, for serving

Directions

• In a bowl, blend the cream cheese with the Worcestershire sauce, lemon juice, parsley, onion, hot sauce and half of the chives. Fold the smoked bluefish into the cream cheese mixture. Sprinkle the remaining chives on top and serve with toasts.

TIP

Make ahead, as the pâté can be refrigerated for up to 3 days.