package of cream cheese, softened to room temperature 1 1/2 teaspoon prepared.
#SMOKED BLUEFISH DIP SKIN#
Sprinkle the remaining chives on top and serve with toasts. We are so excited to carry smoked bluefish pat from Nice Catch Its made with wild-caught bluefish, right down the street in Warren. Ingredients 1/2 pound smoked bluefish, skin removed and discarded 1 8-oz. Fold the smoked bluefish into the cream cheese mixture. In a bowl, blend the cream cheese with the Worcestershire sauce, lemon juice, parsley, onion, hot sauce and 3/4 of the chives.
Once cooled, we separate the skin from the meat being careful to remove any bones and gather ingredients for the pate. When they are done, we remove the filets from the grill and set them aside to cool. They should have a good smoky crust, but still remain moist on the inside.
After roughly three hours on the smoker at 175º to 200º, the filets should take on a deep honey brown color. When the smoker is around 200✯, we add the presoaked wood chips to the coals, and put the filets skin-side down on the grill grates. Once the pellicule has formed, we sprinkle them with a bit of paprika for color, and fire up the smoker. Average sized filets are usually ready in about three hours. Smoke doesn’t stick well to wet surfaces, so you want the surface of the fish to dry out and form a sort of skin, called a “pellicule.” Dry filets in the refrigerator. When the three hours are up, we remove the filets, rinse them, and set them on a wire rack over a baking sheet to dry. We usually put our filets in a gallon sized zip-lock bag and place them in the ‘fridge for about three hours, but you can let them go for longer if you like. You can tailor the brine to your individual taste, adding soy sauce, a dash or two of hot sauce, or a bay leaf, for example. Brine filets in a solution of 1/2 cup salt and a 1/2 cup brown sugar dissolved in a quart of cold water. The paté can be made a day in advance and chilled, covered, until ready to serve. Spread on crackers, pieces of toasted bread, or thin slices of seedless English cucumbers, or else use it as a dip with crudités. Add the capers and pulse a few more times until the capers are mixed throughout. Taste and adjust the seasoning, adding more lemon juice or horseradish if necessary, and adding the Tabasco. Add the lemon juice and horseradish and combine. Add the cream cheese and pulse 4 or 5 times until the fish and cream cheese are combined. Break up the bluefish into pieces and place in a food processor equipped with a metal blade. Optional: 2 to 4 drops Tabasco or other hot sauce. 1 1/2 teaspoons freshly squeezed lemon juice. 
package of cream cheese, softened to room temperature
1/2 pound smoked bluefish, skin removed and discarded. This spread is nice on small squares of toasted bread or on thin slices of seedless English cucumber. Smoked bluefish isn't always easy to find but you can substitute smoked trout, although make the effort to find bluefish because its smoky, oily taste combines best with the other ingredients. For a little bit of a kick you can also add tiny capers and Tabasco sauce. Recipe: Straightforward Smoked Bluefish Pâté 1/2 cup cream cheese. One recipe is made with cream cheese and Pops calls it pâté, whereas the second smoked bluefish recipe is a dip with a bitter cream base. Equal amounts of cream cheese and smoked bluefish are made more tangy with the addition of lemon juice and horseradish. In his excellent seafood cookbook Cooking The Catch Dave Pops Masch presents two easy recipes for smoked bluefish dip. This combination of smoked fish and cream cheese is more of a spread than a paté. 
Smoked Bluefish Pate Smoky and Tangy Spread for Crackers or Crudité Smoked Bluefish Pate Smoky and Tangy Spread for Crackers or Crudité
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