Smoked Bluefish Pate - Grand Concourse

#143       Comment on this recipe.

Source: Roxane Kiliany


    It has been difficult to find Smoked Bluefish in Pittsburgh. I have substitued Smoked Whitefish with good results.

    Be very careful to get all of the bones out of the fish.


  1. 1 lb smoked bluefish
  2. 1 (8 oz) pkg cream cheese, softened
  3. 2 oz margarine, room temperature
  4. 1/4 c heavy cream
  5. 1 T prepared white horseradish
  6. 1/8 t Tabasco Sauce
  7. chopped fresh parsley for garnish
  8. crackers or breadsticks for serving


  1. Skin and bone the bluefish (Be very careful to get all of the bones out, they are white and very fine and can be mistaken for the flesh of the fish.)
  2. Mix the fish, cream cheese, margarine, cream, horseradish, and Tabasco Sauce together with an electric mixer, until smooth.
  3. Place in a small bowl or crock. Smooth the surface with a hot knife.
  4. Garnish with parsley.
  5. Serve with crackers or breadsticks.

Picture of Recipe

Smoked Bluefish Pate - Grand Concourse - Picture of Recipe
Course: Appetizer
Type of Food: Pate,Seafood
Ethnicity/Origin: French
Key Ingredient: Fish,Cream Cheese,Parsley
Difficulty: 3 - Difficult
Prep Method: Electric Mixer
Themes/Holidays: Christmas Eve

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