SMOKED BLUEFISH RECIPES
SMOKED BLUEFISH PATE I RECIPE | ALLRECIPES
Smoked bluefish gives a wonderful flavor to this recipe. Serve it as a dip or spread with crackers, bread or vegetables. The pate can be made milder by the addition of more mascarpone or cream cheese.
Provided by Karen C.
Categories Appetizers and Snacks Dips and Spreads Recipes Pate Recipes
Total Time 15 minutes
Prep Time 15 minutes
Yield 1 cup
Number Of Ingredients 8
Steps:
- Crumble the smoked bluefish. Place bluefish and mascarpone cheese into a food processor. Blend well using the pulse setting.
- Transfer bluefish mixture to a medium bowl. Mix in the lemon juice, horseradish, Dijon-style mustard, cayenne pepper, red onion and salt.
Nutrition Facts : Calories 98.8 calories, CarbohydrateContent 0.9 g, CholesterolContent 34.2 mg, FatContent 7.7 g, FiberContent 0.1 g, ProteinContent 6.8 g, SaturatedFatContent 3.8 g, SodiumContent 46.2 mg, SugarContent 0.3 g
SMOKED BLUEFISH PÂTÉ RECIPE | MYRECIPES
Provided by Sarah Leah Chase
Yield 4 cups
Number Of Ingredients 9
Steps:
- Remove and discard dark meat from fish fillets. Flake white meat, and set aside.
- Beat cream cheese at medium speed with electric mixer until fluffy. Add lemon juice, cognac, and pepper; beat until thoroughly blended. Stir in fish, onion, dill, and capers. Pack into 1-quart crock or bowl; cover and chill two hours. Let stand at room temperature 15 to 30 minutes to soften; serve with crackers or crostini. Garnish, if desired.
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SMOKED BLUEFISH SPREAD RECIPE: HOW TO MAKE IT
From tasteofhome.com
Total Time 15 minutes
Category Appetizers
Cuisine North America, New England
Calories 64 calories per serving
Total Time 15 minutes
Category Appetizers
Cuisine North America, New England
Calories 64 calories per serving
- Scrape fish from skin if needed. Place fish in a food processor; pulse until finely chopped. Combine cream cheese, red onion, dill, lemon juice, sour cream, capers, horseradish and zest; gently stir in fish. Refrigerate, covered, until serving., Serve with crackers, vegetables and lemon wedges. If desired, top with additional red onion and dill.
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SMOKED BLUEFISH RECIPE — ELEVATED WILD
Jul 14, 2020 · Combine all ingredients, bring to a simmer and stir to dissolve. Allow the brine to cool to around 40F. Submerge the fillets in the brine and refrigerate for 12-16 hours. Remove the fillets from the brine, (discard brine) and place on a wire rack, skin side down.
From elevatedwild.com
From elevatedwild.com
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SMOKED BLUEFISH | CHESAPEAKE BAY CHARTER BOATS
1 tablespoon whole peppercorns. Combine the water and soy sauce. Add the salt and sugar and stir or shake to dissolve completely. Pour over the bluefish to cover in a shallow pan and add the bay leaves, mustard seed, and peppercorns. Cover and refrigerate while brining - a minimum of four hours. Brining the bluefish is important.
From missgracecharters.com
From missgracecharters.com
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SMOKED BLUEFISH RECIPE | STEPHENCOOKS
Brine the fish about 3 hours, refrigerated. Remove the fish, rinse, pat dry and lay out, skin side down, on cookie or jelly sheets lined with waxed paper. Discard brine. Place the fish in a dust-, cat- and dog-free place and allow to dry uncovered for about 4 hours until a skin ("pellicule") forms on the surface of the meat.
From stephencooks.com
From stephencooks.com
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HOT-SMOKED BLUEFISH RECIPE - NYT COOKING
Sprinkle fillets liberally with seasoning mixture, about two tablespoons for each fillet. Using a soft-bristled brush, apply the oil to each fillet, thoroughly moistening fish and seasonings. Sprinkle generously with freshly ground pepper. Place fish in smokehouse at 160 degrees. After about one-half hour allow temperature to drop to 150 ...
From cooking.nytimes.com
From cooking.nytimes.com
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SMOKED BLUEFISH RECIPE - GAME & FISH
Chill bluefish before curing. To cure: Dissolve 1 pouch of brine in one gallon of ice water in a non-metallic container. Immerse the fish into the brine, making sure all the fillets are completely covered. Refrigerate for 24 hours. After the curing process is complete, preheat your smoker to 180 degrees.
From gameandfishmag.com
From gameandfishmag.com
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SMOKED BLUEFISH - FOOD ON THE FOOD
Aug 25, 2015 · 4 cups wood chips (like alder, hickory, or apple), soaked in water. In a large baking dish or gallon-size resealable storage bag, stir together all the brine ingredients until the salt dissolves. Rinse the fish well and submerge it in the brine. Refrigerate 4-48 hours until ready to smoke.
From foodonthefood.com
From foodonthefood.com
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SMOKED BLUEFISH : 7 STEPS - INSTRUCTABLES
Smoked Bluefish: A summer day fishing in New England can result in more blues than anyone can (or should eat at once). Fresh blues do not freeze well, but once smoked they can be kept quite a while. The smoking process is a little time consuming, but well worth it.
From instructables.com
From instructables.com
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RECIPE: SMOKED BLUEFISH DIP - ON THE WATER
May 20, 2014 · Recipe: Smoked Bluefish Dip by Kevin Blinkoff May 20, 2014 In his cookbook “Cooking The Catch” Dave “Pops” Masch presents two basic recipes for smoked bluefish “dip” – one is made with cream cheese and Pops calls it “pâté” – while the second is a dip with a sour cream base.
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From onthewater.com
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SMOKED BLUEFISH RECIPE - GAME & FISH
Chill bluefish before curing. To cure: Dissolve 1 pouch of brine in one gallon of ice water in a non-metallic container. Immerse the fish into the brine, making sure all the fillets are completely covered. Refrigerate for 24 hours. After the curing process is complete, preheat your smoker to 180 degrees.
From gameandfishmag.com
From gameandfishmag.com
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SMOKED BLUEFISH - FOOD ON THE FOOD
Aug 25, 2015 · 4 cups wood chips (like alder, hickory, or apple), soaked in water. In a large baking dish or gallon-size resealable storage bag, stir together all the brine ingredients until the salt dissolves. Rinse the fish well and submerge it in the brine. Refrigerate 4-48 hours until ready to smoke.
From foodonthefood.com
From foodonthefood.com
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QUICK-SMOKED BLUEFISH RECIPE - STOREY PUBLISHING
This recipe for smoked bluefish works equally well with mackerel, trout, or salmon. It’s perfect for stove-top smoking but also works beautifully on a kettle grill, on a grill table , or in a hot-smoke drum smoker.
From storey.com
From storey.com
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SMOKED BLUEFISH SPREAD RECIPE | MYRECIPES
Step 2. Pulse onion in a food processor until finely chopped. Add cream cheese; pulse 3 times or until blended. Add fish, lemon juice, and next 2 ingredients; pulse 3 times or until thoroughly mixed, stopping to scrape down sides. Serve with crostini. Step 3. *Substitute smoked tuna or trout for the bluefish, if desired.
From myrecipes.com
From myrecipes.com
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RECIPE: SMOKED BLUEFISH DIP - ON THE WATER
May 20, 2014 · Recipe: Smoked Bluefish Dip by Kevin Blinkoff May 20, 2014 In his cookbook “Cooking The Catch” Dave “Pops” Masch presents two basic recipes for smoked bluefish “dip” – one is made with cream cheese and Pops calls it “pâté” – while the second is a dip with a sour cream base.
From onthewater.com
From onthewater.com
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SMOKED BLUEFISH AND SMOKED BLUEFISH SPREAD - BEN'S RAMBLINGS
Oct 13, 2020 · These smoked bluefish and spread recipes are very easy and the brine and smoke remove all of the unwanted fishy/gamey taste that bluefish is often associated with. Print Recipe Pin Recipe. Prep Time 30 mins. Cook Time 4 hrs. Brine 18 hrs. Total Time 22 hrs 30 mins. Course Appetizer, Breakfast, Side Dish. Ingredients . Brine.
From bensramblings.com
From bensramblings.com
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BLUEFISH PÂTÉ RECIPE - SMOKED BLUEFISH PÂTÉ | HANK SHAW
Jul 04, 2015 · Smoked bluefish pâté may well be the best thing you can do with blues, especially big blues larger than 10 pounds (they can grow to 25 pounds). Basically its fish, cream cheese, capers, lemon, onion and dill.
From honest-food.net
From honest-food.net
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10 BEST BLUEFISH RECIPES | YUMMLY
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From yummly.com
From yummly.com
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MY FIRST EXPERIENCE SMOKING BLUEFISH (AND OUR SMOKED ...
Nov 10, 2020 · Step #4: Smoked Bluefish Pâté Recipe I thought that the smoked bluefish tasted similar to a holiday ham. The briny saltiness mixed with the smokey flavor was delicious, and I could of eaten all the fillets "as is" in no time at all.
From myfishingcapecod.com
From myfishingcapecod.com
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SMOKED BLUEFISH DIP — BLUE MOON FISH
Jun 13, 2015 · Smoked Bluefish II (with crème fraiche) 4 ounces smoked bluefish, broken into chunks, bones and skin removed. 4 ounces crème fraiche. 1 tablespoon chopped chives. 1 tablespoon chopped parsley. 2 teaspoons lemon juice. 1 teaspoon horseradish. Mix all ingredients.
From bluemoonfish.com
From bluemoonfish.com
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SPECIAL OCCASION SMOKED BLUEFISH PATE RECIPE | ALLRECIPES
Step 1. Break up smoked bluefish and place in a food processor with cream cheese. Use pulse setting to blend smooth. Mix in prepared Dijon-style mustard and horseradish. Blend to desired consistency. Increase amounts of mustard and horseradish, if desired. Cover and chill in the refrigerator 6 hours, or overnight, before serving.
From allrecipes.com
From allrecipes.com
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