She Strengthens

Savoring the Flavors of New England: A Bluefish Pâté Recipe

A Seasonal Delight

Bluefish, a staple of New England’s coastal waters, is often misunderstood. Its bold flavors can be intimidating, but with the right approach, it can become a culinary masterpiece. Chef Wil Gilson of Puritan & Company, who grew up on a New England farmhouse, knows the secret to balancing its richness with freshness and spice.

The Bounty of the Region

From June to October, bluefish swim off the coast of Massachusetts, making them a seasonal treat. By removing the darker flesh and skin, you’ll reveal a milder flavor. Smoking enhances its natural flavor, which is perfectly complemented by fresh herbs, lemon juice, and a hint of heat from Sriracha.

A Delicious Combination

This pâté recipe combines the best of New England’s flavors. Cream cheese, crème fraîche, and Greek yogurt provide a rich base, while lemon zest and juice add a burst of freshness. Chopped parsley, tarragon, and chives add depth, while Sriracha and chili flakes provide a subtle kick. Smoked bluefish, the star of the show, is gently folded into the mixture, creating a harmonious balance of flavors.

Serve with Style

Serve this pâté with Easy Homemade Herb Crackers or grilled bread for a delightful appetizer. Refrigerate for up to 4 days to enjoy throughout the week.

More Northeastern Classics

For more simple, seasonal recipes, try our New England Clambake with Lobster and Fresh Apple Pie recipes.

Recipe Details

Yield: 6-8 servings
Difficulty: Easy
Total Time: 10 minutes
Active Time: 10 minutes

Ingredients

• 4 ounces cream cheese, softened
• 4 ounces crème fraîche
• 4 ounces Greek yogurt
• 1 lemon, zested and juiced
• 1 tablespoon parsley, chopped
• 1 tablespoon tarragon, chopped
• 1 teaspoon Sriracha
• 1 teaspoon chili flakes
• 1/4 cup chives, finely chopped
• 1/2 pound smoked bluefish, skinned and deboned, meat flaked
• Grilled bread or crackers for serving

Instructions

1. Blend cream cheese, crème fraîche, and yogurt in a bowl with lemon juice, parsley, tarragon, Sriracha, chili flakes, and half of the chives.
2. Gently fold the flaked smoked bluefish into this mixture, then sprinkle top with remaining chives and serve with bread or crackers as an appetizer.