Smoked Fish Pate
We’re fortunate in New England to know the joys of fresh-from-the-boat seafood; any Bostonian knows there is a difference. We can now experience this joy daily at the newest epicurean hotspot, The Banks Fish House. Frequent collaborators Himmel Hospitality and Chef Robert Sisca (Harvest, Grill 23, Bistro du Midi) are serving local fresh catch with a flair at the new restaurant located in the Back Bay on the corner of Stuart and Clarendon Streets.
Chef Sisca generously shared one of his favorite recipes, a smoked fish pate recipe, with us. You’ll find this healthy and delicious dish is easy to prepare and perfect for the upcoming holiday season or an elevated football party. Oh, he says to feel free to try it with white fish as well!
- 5 Lbs of smoked bluefish
- 3 Lbs of cream cheese
- 7 Tbls lemon juice
- 7 Tbls lime juice
- 1 Diced red onion
- 3/4 Cups Worcestershire Sauce
- 1 Bunch of Sliced parsley
- 3/4 Cups hot sauce (preferably sweet reaper)
- 2 Cups crème fraiche
- Salt and pepper to taste
- Mix the all ingredients in a bowl.
- Dollop onto thinly sliced and toasted baguettes with olive oil.
TIPS: Feel free to garnish to your heart’s content, chives and sesame seeds are always a tasty option! For a gluten-free option, try sliced cucumbers instead of bread.
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