Welcome to my blog, a virtual scrapbook and road map for crafting a well-curated life. 

My husband and I are 30-something Bostonians with a passion for good food, fine company and exploring new places both near and far.  Follow along as I document our adventures and share my tips for traveling, dining and entertaining in style.

Smoked Bluefish Pâté with Tangy Pickled Shallots

Smoked Bluefish Pâté with Tangy Pickled Shallots

Gently smoked bluefish, creamy fromage blanc and tangy pickled shallots combine in a savory spread that is rich yet bright tasting.

Crisp cucumber, house-pickled shallots and warm toasted baguette prove ideal accompaniments to smoked bluefish pâté.


Bluefish are abundant in the cold, deep waters of coastal New England.  Its fatty and intensely flavorful flesh lends itself to smoking, and the cured filets are typically blended into a savory dip.  In this elegant take on a traditional recipe, fresh fromage blanc and tangy pickled shallots lend a pleasing brightness to this rich and smoky spread.


Ingredients

Smoked Bluefish Pâté

  • Eight ounces of smoked bluefish, skin removed and gently flaked**
  • Eight ounces of fromage blanc
  • Two tablespoons of unsalted butter
  • Two tablespoons of freshly squeezed lemon juice
  • Three tablespoons of pickled shallots, finely diced
  • One tablespoon of diced caperberries
  • 1/2 teaspoon of Worcestershire sauce
  • A few dashes of hot sauce (I adore Howlah Hot Sauce by Beast Fest Maine)
  • Freshly ground black pepper and sea salt, to taste

**Smoked bluefish filets can be procured from New England specialty food shops; however it is easy and inexpensive to make your own at home.

 

Tangy Pickled Shallots

  • One cup shallots, thinly sliced
  • One cup red wine vinegar
  • 1/4 cup water
  • Two tablespoons honey
  • One teaspoon allspice berries
  • One teaspoon juniper berries
  • One teaspoon black peppercorns
  • One tablespoon kosher salt

To Serve

  • Thinly sliced cucumber**
  • Baguette slices, brushed with olive oil and lightly toasted

** I use a mandolin to quickly create paper-thin slices.


Instructions

Smoked Bluefish Pâté

In a food processor, blend fromage blanc, butter, lemon juice, shallots, caperberries, Worcestershire sauce and hot sauce until smooth.  Add flaked bluefish and pulse a few times to gently combine.  Season with salt and pepper to taste.

Tangy Pickled Shallots

Combine vinegar, water, honey and spices in a 16 oz mason jar and microwave until boiling.  Very carefully remove jar from microwave (it will be hot!) and add shallots.  Cover with lid and refrigerate for at least one hour and up to two weeks.

To Serve

Bring pâté to room temperature and serve accompanied by thinly sliced cucumber, toasted baguette and house-pickled shallots.

 

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