Smoked Trout or Bluefish Pate
Ingredients
- 1/2 lb skinless smoked trout or bluefish or even smoked salmon!
- 8 ounces softened cream cheese
- 3 tbsp sour cream
- 1 tbsp Worcestershire sauce
- 1 tbsp lemon juice
- 1/2 medium red onion minced
- 1/4 cup finely minced chives
- 1 medium shallot clove finely minced
- splash of fish sauce or other umami sauce to taste
- couple dashes of cayenne pepper
- salt and pepper to taste
- Crackers or a nice crusty bread for serving
Instructions
- Flake the bluefish into the bowl of a food processor. Add the cream cheese and sour cream and pulse to combine. Add the onions, lemon juice, and Worcestershire, then pulse again to combine to a chunky consistency. Season with cayenne, salt, and pepper to taste. Hand mix in umami, shallots, onions, and chives. Serve immediately or store in an airtight container for up to 5 days.
Notes
If you let it sit for a few hours, the flavor will be better!