Bluefish Paté
This bluefish paté has all the makings of a traditional fish dip—cream cheese, lemon, herbs—with a few updates to give it some zing.
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Cooking tools:
- Food processor
- Kitchen scale
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spatula
- Spoon
- Pepper mill
- Serving bowl
Ingredients
- 8 oz. boneless, skinless smoked bluefish
- 4 oz. cream cheese
- 3 tbsp. fresh lemon juice
- 3 tbsp. unsalted butter, softened
- 1 tbsp. wasabi paste
- 1⁄2 cup finely chopped red onion
- 2 tbsp. finely chopped dill
- Kosher salt
- freshly ground pepper
- Crackers, bread, or crudite, for serving
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