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Smoked Bluefish Pate
2 tablespoons finely chopped shallot
2 tablespoons fresh lemon juice
1 (8-ounce) package cream cheese, softened
1/4 pound smoked bluefish or smoked trout, skin discarded and fish chopped
3 tablespoons finely chopped fresh chives
Accompaniment: toasts or crackers
Stir together shallot, lemon juice, and 1/4 teaspoon salt, then beat in cream cheese, bluefish, and 1/2 teaspoon pepper with a spoon until combined well.
Stir in chives.
Cooks’ note: Pâté can be made as much as 5 days ahead and chilled, covered. Bring to room temperature to soften (about 1 hour) before serving.