Seasonal Delight: Bluefish Pate Recipe of New England
Get ready to indulge in the New England delight that is bluefish pate! This recipe is a twist on a classic, and it'll have you yearning for more of this seasonal fish – all without compromising on its bold flavors.
Bluefish can be found off the coast of Massachusetts from June to October. While some may shy away from it due to its strong reputation, dispatching the darker flesh down the center of each fillet and the thin, dark layer just beneath the skin will leave you with a much milder taste. And when it's smoked? Incredible. In this pate, you'll be met with aromatic fresh herbs, zingy lemon juice, and a lingering heat from sriracha, creating the perfect harmony of flavors.
Puritan & Company's head chef, Will Gilson, is no stranger to adoring the bounty of the region. Inspired by his culinary roots, this pate recipe is a must-try for any Northeastern food enthusiast.
So, gather your friends and bread or crackers for an appetizing start to your next gathering. Paired with easy homemade herb crackers or grilled bread, this pate can be refrigerated for up to 4 days.
Why stop there, though? Ring in the New England vibes with even more delicious classics like our New England Clambake with Lobster recipe and Fresh Apple Pie recipe. Your taste buds will thank you.
- Yield: 6 to 8 servings
- Difficulty: Easy
- Total: 10 min
- Active: 10 min
Ingredients:
- 4 ounces cream cheese, softened
- 4 ounces creme fraiche
- 4 ounces Greek yogurt
- 1 lemon, zested and juiced
- 1 tablespoon parsley, chopped
- 1 tablespoon tarragon, chopped
- 1 teaspoon sriracha sauce
- 1 teaspoon chili flakes
- 1/4 cup chives, finely chopped
- 1/2 pound smoked bluefish, skinned and deboned, meat flaked
- bread or crackers for serving
Instructions:
- In a bowl, blend together cream cheese, creme fraiche, yogurt, lemon juice, parsley, tarragon, sriracha, chili flakes, and half of the chives.
- Gently fold the flaked smoked bluefish into this mixture, then sprinkle with the remaining chives before serving with bread or crackers.
Pro Tip: If you can't find fresh bluefish, don't fret! This recipe works just as well with canned bluefish fillets. Make sure to drain the fish before adding to the mixture.
To up the flavor ante, substitute the sriracha with your favorite hot sauce, like Tobasco or plant-based Schug. This recipe can be customized to suit every palate. Enjoy!
This bluefish pate recipe, inspired by Puritan & Company's head chef Will Gilson, belongs to the uncategorized category of recipes. It follows a nutritious approach with the inclusion of Greek yogurt and fresh herbs, while accommodating a bold flavor from smoked bluefish, sriracha, and chili flakes. This easy-to-make recipe yields 6 to 8 servings and can be paired with homemade herb crackers or grilled bread. When refrigerated, it can last for up to 4 days, making it a perfect starter for your gatherings. If fresh bluefish isn't available, the recipe also works well with canned bluefish fillets. Adjust the hot sauce to your preference, and enjoy this New England delight that combines the flavors of a classic bluefish pate and a Puritan twist.
