Smokey Bluefish Pâté (WITHOUT THE SMOKER!)

Nearly every recipe for bluefish pâté calls for getting out a smoker, but we know not everyone has one. We skipped the fuss and baked the bluefish before turning it into a creamy pâté. You still get the smoky flavor from smoked paprika and our Sumac & Cumin spice blend. You can make this pâté in the food processor, but the cooked bluefish breaks up easily with a fork. We recommend mixing it by hand, as bluefish can get over-processed easily, and then you lose the pieces of fish that make the pâté distinct.

You will find it difficult to resist eating this whole bowl in one sitting, but if you have leftovers, we think they’d make a great sandwich. Drawing inspiration from the Vietnamese Bahn-mi, you could spread leftovers on a baguette with spicy pickles and cilantro.

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Smokey Bluefish Pâté (WITHOUT THE SMOKER!)

Ingredients

get cookin’ with kittch