Smoked Bluefish Pâté with Hardtack Crackers
This umami-rich spread from Puritan & Company is served with buttery hardtack crackers, an update of a New England staple.
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Cooking tools:
- Food processor
- Plastic wrap
- Oven
- Rolling pin
- Pastry cutter
- Baking sheet
- Parchment paper
- Mixing bowl
- Measuring cup
- Measuring spoon
- Ramekin
- Serving platter
- Spatula
- Chef's knife
- Kitchen timer
- Cutting board
- Whisk
- Wooden spoon
- Kitchen scale
Ingredients
- 1 1⁄2 cups all-purpose flour, plus more for dusting
- 1⁄2 cup light rye flour
- 1⁄2 cup whole wheat flour
- 1⁄4 cup sugar
- 8 tbsp. unsalted butter, cubed and chilled
- 1 1⁄2 tbsp. kosher salt
- 3⁄4 cup ice-cold water
- 8 oz. cream cheese, softened
- 1 cup crème fraîche
- 1 cup plain full-fat Greek yogurt
- 1⁄4 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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