Recipe courtesy of
Julian Plovnick
for
Food Network Kitchen
Recipe courtesy of
Julian Plovnick
for
Food Network Kitchen
Watch how to make this recipe.
Nantucket Island Bluefish Pâté
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- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 1 1/2 cups pâté (about 6 servings)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 118
- Total Fat
- 9 g
- Saturated Fat
- 5 g
- Carbohydrates
- 2 g
- Dietary Fiber
- 0 g
- Sugar
- 1 g
- Protein
- 8 g
- Cholesterol
- 40 mg
- Sodium
- 138 mg
Popular Nantucket spots like 167 Raw and Straight Wharf Restaurant inspired our version of this New England favorite. Robust, smoky bluefish fillets are blended with cream cheese and complemented with a mix of dill, shallots and capers with a hint of lemon and horseradish. Butter crackers are a classic vehicle for the spread, and a slice of pickled jalapeño cuts the richness. Smoked bluefish can be found at seafood markets, smokehouses and online, but you can also swap in smoked trout or whitefish. Just be sure to taste the fish first to get a sense of its saltiness and smoke level, then adjust other ingredients if needed. More on the salty side? Cut down on the capers. Heavy on the smoke? Add a bit more lemon juice.
- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 1 1/2 cups pâté (about 6 servings)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 118
- Total Fat
- 9 g
- Saturated Fat
- 5 g
- Carbohydrates
- 2 g
- Dietary Fiber
- 0 g
- Sugar
- 1 g
- Protein
- 8 g
- Cholesterol
- 40 mg
- Sodium
- 138 mg
Ingredients
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Directions
- Combine the shallot and lemon juice in a small bowl and stir to combine. Let sit for 10 minutes.
- Meanwhile, combine the bluefish and cream cheese in a stand mixer fitted with the paddle attachment. Mix on medium speed, scraping down the sides of the bowl with a silicone spatula as needed, until the fish is broken apart and mixture is well combined, 1 to 2 minutes. Add the shallot and lemon juice mixture, the dill, capers, horseradish and hot sauce to the bowl and mix on medium-low speed until just combined. Serve chilled or at room temperature, spreading it on butter crackers and topping each cracker with a slice of pickled jalapeño.
Cook’s Note
Macerating the shallot in lemon juice before mixing it into the spread helps tamp down its bite and keeps the shallot nice and crisp.
