Name: Smoked-Bluefish Pâté
Cook time: 15 minutes
Total time: 15 minutes
Yield: Makes about 1 1/2 cups
Ingredients: 2 tablespoons finely chopped shallot; 2 tablespoons fresh lemon juice; 1 (8-ounce) package cream cheese, softened; 1/4 pound smoked bluefish or smoked trout, skin discarded and fish chopped; 3 tablespoons finely chopped fresh chives; Accompaniment: toasts or crackers

Smoked-Bluefish PâtéMikkel Vang

If a bite of this clean, bright "pâté" transports you to a sunny beach on Nantucket, that's because it's inspired by a similar spread offered at the island's Straight Wharf Fish Store. This rendition can be whipped up effortlessly, but it's a substantial and statement-making appetizer nonetheless.

Cooks' note:

Pãté can be made 5 days ahead and chilled, covered. Bring to room temperature to soften (about 1 hour) before serving.

Recipe notes

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