Smoked Bluefish Pate


  • 1/2 lb skinless smoked bluefish
  • 8 ounces softened cream cheese
  • 2 tbsp softened butter
  • 1 tbsp Worcestershire sauce
  • 1 tbsp lemon juice
  • 1/2 medium red onion minced
  • your favorite hot sauce
  • 1/4 cup finely minced chives
  • 1 medium shallot clove finely minced
  • salt and pepper to taste
  • Toasts crackers, or a hearty bread for serving


  • Flake the bluefish into the bowl of a food processor. Add the cream cheese and butter and pulse to combine. Add the onions, lemon juice, and Worcestershire, then pulse again to combine to a chunky consistency. Season with hot pepper sauce and salt and pepper to taste. Hand mix in shallots and chives. Serve immediately or store in an airtight container for a day or two.
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