Smoked Bluefish Pâté

Name: Mussels Dijonnaise
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: French
Ingredients: 2 lbs fresh mussels, scrubbed and debearded; 2 shallots, finely chopped; 2 tbsp butter; 1/2 cup dry white wine; 1/2 cup heavy cream; 2 tbsp Dijon mustard; 1 tbsp chopped fresh parsley; Salt and pepper to taste; Crusty bread, for serving

Rich, smoky, savory and so simple — this bluefish pâté is a coastal grazing board essential.

Prep Time:

10 Minutes

Cook Time:

15 Minutes

Yield

2 Cups

Ingredients

2 T. finely chopped shallot

2 T. fresh lemon juice

1 (8-ounce) package cream cheese, softened

6 T. unsalted butter, softened

1/3 pound smoked bluefish, skin discarded and fish flaked

3 dashes Tabasco sauce (or more to taste)

3 T. finely chopped fresh chives

Preparation

Using a paddle on your mixer, combine cream cheese, butter, shallots, lemon juice and Tabasco sauce until creamy.

Fold in bluefish, and then lightly beat until desired consistency.

Cooks' notes:

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

Smoked trout or salmon work equally well.