s LEGAL SEAFOODS FAMOUS SMOKED BLUEFISH PATE *****
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s LEGAL SEAFOODS FAMOUS SMOKED BLUEFISH PATE *****
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Ingredients
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Instructions *** 6-22-16 excellent, only had 8 oz smoked bf so scaled back somewhat on other ingredients, yummy! *** Roger Berkowitz Tuesday, July 29, 2014 Credit: (Courtesy Photo) Smoked bluefish pate, caponata and pine nut bruschetta from Legal Sea Foods. 17 SHARES in submit to reddit In the mid-1970s, a fisherman friend of mine brought me some bluefish fillets that he had smoked. Though I love smoked foods, I wasn't really a fan of bluefish. One bite, however, and I was "hooked” – the smoked character blended perfectly with the oily richness of the bluefish, creating an intense umami taste. I was inspired to put our own rendition on the Legal Sea Foods menu. So our Chef at the time, Guida Ponte, and I crafted our Smoked Bluefish Pate. And the rest is history – it’s an appetizer that first appeared on our menu 40 years ago and it still has a cult following. Now a word to the wise for the home chef: You can smoke bluefish at home, or an ever-increasing number of supermarkets are carrying it. The rest of the ingredients are easy enough to come by. But, remember, don’t skimp on the cognac – it must be VSOP! Smoked Bluefish Pate Makes about 4 cups Ingredients 1 pound of smoked bluefish fillets 8 ounces cream cheese ¼ cup butter 2 tablespoons VSOP cognac 3 tablespoons minced onion ½ teaspoon Worcestershire sauce 2 tablespoons fresh lemon juice Salt Freshly milled black pepper Chopped toasted walnuts or hazelnuts (optional) Method Puree the bluefish, cream cheese, butter and cognac in a food processor. Add the onion, Worcestershire sauce and lemon juice. Pulse the machine on and off until the ingredients are combined. Season with salt and pepper to taste. Pack into a serving dish and sprinkle with the nuts, if using. This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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