BLUEFISH-PATE() - SMOKED BLUEFISH PATE

This touched-up version of something that appeared in the local paper a few years ago is really more of an upscale clam dip than it is a pat\z\(aae. It is certainly the easiest pat\z\(aee you'll ever make.

INGREDIENTS (serves 6)

200 g (6 oz)

smoked bluefish

50 g (2 oz)

cream cheese

50 g (2 oz)

unsalted butter

25 ml (2 Tbsp)

sour cream

(dash)

Worcestershire Sauce

freshly ground black pepper

PROCEDURE

(1)

Butter and cream cheese should be at room temperature.

(2)

Strip the skin off the bluefish and break the filet into pieces that your food processor can manage.

(3)

Put the fish, butter, sour cream, and cream cheese into the food processor (using the sharp, bottom-hugging blade) and blend until just blended. (Don't overdo it!)

(4)

Season with the Worcestershire sauce and pepper. Serve.

NOTES

Smoked bluefish has become fairly easy to get here in New England, but this recipe should accommodate just about any kind of smoked fish. The drier the fish, the better it is for this purpose. Smoked fish that has been heavily salted (e.g. Finnan haddie) will not do.

Be careful not to over-process or you'll separate the butter.

Bluefish pat\z\(aae will keep for about a week under refrigeration. Remove from refrigerator ½ hour before serving.

RATING