Bluefish Paté

Creamy and smoky with the perfect amount of zing.

by Bar Sardine
11 October 2016, 1:56pm

Prep: 10 minutes

Total: 20 minutes


60 ml canola oil

2-3 shallots, diced

2 garlic cloves, minced

1 sprig thyme

1 kg cleaned smoked bluefish filet, at room temperature

700 grams cream cheese, softened

1 tablespoon maple syrup

1 teaspoon green Tabasco

1 teaspoon sriracha

1 lemon, zested

black pepper, to taste

toasted rye bread, for serving


1. Combine the canola oil, shallots, garlic, and thyme in a small saucepan over medium-low heat. Cook until the shallots are translucent, about 10 minutes. Using tongs, remove the thyme and discard.

2. Place the bluefish, cream cheese, maple syrup, Tabasco, sriracha, and lemon zest in the bowl of a stand mixer fitted with a paddle attachment. Mix well until combined, then add in the shallot and garlic mixture and season with the black pepper. Serve on the rye bread.

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