9 smoked bluefish pate Recipes

smoked bluefish (or salmon, or smoked trout), cream cheese, room temperature, worcestershire sauce, drops tabasco sauce, fresh dill, minced fine, flat leaf parsley, minced fine

smoked bluefish fillets, cream cheese, butter, cognac, minced onion, worcestershire sauce, fresh lemon juice, salt, freshly milled black pepper, chopped toasted walnuts or hazelnuts (optional)

skinless, boneless smoked bluefish, cream cheese, softened, butter, room temperature, cognac, chopped onion, worcestershire sauce, lemon juice, salt and ground black pepper to taste

bluefish fillets, alder wood chips, cream cheese , soft spreadable style , about 8 oz, salt and pepper, very fine minced onion as desired, very fine minced celery as desired, cognac if desired

smoked fish fillet (salmon, trout or bluefish), cream cheese, at room temperature, mayonnaise (more or less to your liking ( we like more), chopped celery, chopped fresh parsley (plus more for garnish ( optional), chopped red onions, hot pepper sauce (cholula, franks etc use more to taste), salt, fresh ground black pepper, capers (optional to garnish )

smoked bluefish, skin and dark bloodline romoved, cream cheese, softened, unsalted butter, softened, fresh lemon juice , from 3 lemons, prepared horseradish, dijon mustard, cayenne pepper, shallot (from 1 large ), coarse salt, fresh ground pepper, extra virgin olive oil, tomatoes, halved, garlic cloves, fresh thyme, cracker , for serving

smoked bluefish, red onion, coarsely chopped, unsalted butter, at room temperature, cream cheese, at room temperature, anchovy paste, grated zest and juice of 1 lemon