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home > recipes > appetizers > smoked bluefish pate
from NY, USA 1.5 lbs bluefish fillets Alder wood chips Cream cheese, soft spreadable style salt and pepper Very fine minced onion as desired Very fine minced celery as desired optional: dash of cognac if desired Using a smoker ( I use Cameron brand ) smoke fish until done. Cool completely. Remove any skin or bones if needed. Place fish in processor and pulse along with finely minced veges. Add enough softened cream cheese to taste ( I used almost the 8 oz to the 1 1/2 lbs fish ) and pulse smooth. Season with salt, pepper. Place into serving crock(s). Cover and chill well before use. Serve with crackers , toast fingers or cocktail bread. Excess freezes well. Serves 8 to 10.

Smoked Bluefish Pate


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list all recipes by BUTTERFLYDOG (1134)


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keyword: smoked
keyword: bluefish
recipes for appetizers
recipes by butterflydog
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(posted September 2, 2003)

from NY, USA

1.5 lbs
bluefish fillets
Alder wood
chips
Cream cheese, soft spreadable style
salt and pepper
Very fine minced
onion as desired
Very fine minced
celery as desired
optional:
dash of
cognac if desired

Using a smoker ( I use Cameron brand ) smoke
fish until done. Cool completely. Remove any skin or bones if needed. Place fish in processor and pulse along with finely minced veges. Add enough softened
cream cheese to taste ( I used almost the 8 oz to the 1 1/2 lbs fish ) and pulse smooth. Season with salt, pepper. Place into serving crock(s). Cover and chill well before use. Serve with crackers , toast fingers or cocktail bread.

Excess freezes well. Serves 8 to 10.


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