Quick (Somewhat) Homemade Spicy Smoked Bluefish Pate

I first discovered smoked bluefish pate at a fresh fish store in New Bedford, MA, where the spread had an added sprinkle of cayenne pepper on top—it was delicious.

This Spicy Smoked Bluefish Pate is a quick recipe for a savory, creamy, and zesty dip that adds a gourmet touch to a (somewhat) homemade appetizer spread. The smoky, briny notes of the storebought Bluefish, combined with the creaminess of the cream cheese and the spicy kick of cayenne pepper, create a delightful flavor symphony. This recipe requires a few simple ingredients, and is incredibly straightforward to make.

The upside to this version of the recipe is that you can use storebought smoked Bluefish, allowing you to make the spread from start to finish in roughly 5 minutes. And saves you the hassle of smoking your own Bluefish, if you are limited on space or do not own a smoker at home.

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Quick (Somewhat) Homemade Spicy Smoked Bluefish Pate

I first discovered smoked bluefish pate at a fresh fish store in New Bedford, MA, where the spread had an added sprinkle of cayenne pepper on top—it was delicious.
This Spicy Smoked Bluefish Pate is a quick recipe for a savory, creamy, and zesty dip that adds a gourmet touch to a (somewhat) homemade appetizer spread. The smoky, briny notes of the storebought Bluefish, combined with the creaminess of the cream cheese and the spicy kick of cayenne pepper, create a delightful flavor symphony. This recipe requires a few simple ingredients, and is incredibly straightforward to make.
The upside to this version of the recipe is that you can use storebought smoked Bluefish, allowing you to make the spread from start to finish in roughly 5 minutes. And saves you the hassle of smoking your own Bluefish, if you are limited on space or do not own a smoker at home.

Ingredients

  • 16 oz (1 lb) smoked Bluefish, skin and bones removed
  • 8 oz cream cheese, softened
  • ¼ cup fresh chives, finely chopped
  • ½ tsp cayenne pepper
  • Zest of 1 lemon
  • Juice of ¼ lemon
  • 3 Tbsp mayonnaise
  • Kosher salt and freshly-ground black pepper, to taste
  • Crackers or bread, for serving

Instructions 

  • Start by prepping the smoked Bluefish.
  • Make sure it is fully deboned, and check to ensure that the skin is removed.
  • Next, in the bowl of a food processor, combine the smoked Bluefish and softened cream cheese.
  • Pulse until the mixture is smooth and well combined.
  • Add in the finely-chopped fresh chives and ground cayenne pepper, and mix to combine.
  • Add the lemon zest and lemon juice, and stir to combine.
  • Add the mayonnaise, and mix to fully incorporate.
  • Season the smoked Bluefish pate mixture with Kosher salt and freshly-ground black pepper, and stir again to fully combine.
  • At this point, taste the pate and adjust the seasoning if necessary.
  • If you prefer a spicier pate, feel free to add a bit more cayenne pepper.
  • Once the pate is seasoned to your liking, transfer it to a bowl, cover, and refrigerate for at least an hour.
  • This allows the flavors to meld together and the pate to firm up slightly, making it firmer.
  • When you are ready to serve, bring the pate out of the fridge and let it sit at room temperature for ten minutes to allow it to soften up slightly and become more aromatic.
  • Serve it with crackers, slices of bread, or even freshly cut vegetables like carrot or celery sticks for a delicious and refined appetizer.

Notes

This spread will keep well in the fridge for a few days, although it is better to add the fresh finely-sliced chives right before mixing and serving.

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