Smoked Bluefish Pâté with Hardtack Crackers | Saveur
This umami-rich spread from Puritan & Company is served with buttery hardtack crackers, an update of a New England staple.
Ingredients
- 1 <sup>1</sup>⁄<sub>2</sub> cups all-purpose flour, plus more for dusting
- <sup>1</sup>⁄<sub>2</sub> cup light rye flour
- <sup>1</sup>⁄<sub>2</sub> cup whole wheat flour
- <sup>1</sup>⁄<sub>4</sub> cup sugar
- 8 tbsp. unsalted butter, cubed and chilled
- 1 <sup>1</sup>⁄<sub>2</sub> tbsp. kosher salt
- <sup>3</sup>⁄<sub>4</sub> cup ice-cold water
- 8 oz. cream cheese, softened
- 1 cup crème fraîche
- 1 cup plain full-fat Greek yogurt
- <sup>1</sup>⁄<sub>4</sub> cup minced chives
- 2 tbsp. minced parsley
- 2 tbsp. minced tarragon
- 2 tsp. crushed red chile flakes
- 2 tsp. Sriracha hot sauce
- Kosher salt, to taste
- Zest and juice of 2 lemons
- 1 lb. boneless, skinless smoked bluefish, flaked
- Aleppo pepper, pickled mustard seeds, purslane, and sea beans, for garnish
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