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Smoked-Bluefish Pate with Roasted Tomatoes on Crackers

  • 4servings

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Source: www.marthastewart.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, D
MineralsNatrium, Chromium, Calcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 pound smoked bluefish, skin and dark bloodline removed

  2. 12 ounces (1 1/2 cups) cream cheese, softened

  3. 2 ounces (4 tablespoons) unsalted butter, softened

  4. 1/4 cup fresh lemon juice (from 3 lemons)

  5. 2 tablespoons prepared horseradish

  6. 2 teaspoons Dijon mustard

  7. 1/4 teaspoon cayenne pepper

  8. 1/4 cup minced shallot (from 1 large shallot)

  9. Coarse salt and freshly ground pepper

  10. 3 tablespoons extra-virgin olive oil

  11. 2 pounds cherry tomatoes, halved

  12. 4 garlic cloves

  13. 4 sprigs fresh thyme

  14. Crackers, for serving

Instructions Jump to Ingredients ↑

  1. Puree bluefish, cream cheese, and butter in a food processor. Transfer to a bowl, and stir in lemon juice, horseradish, mustard, cayenne, and shallots. Season with salt and pepper. Cover, and refrigerate for up to 2 hours.

  2. Preheat oven to 300 degrees. Oil a rimmed baking sheet. Toss tomatoes, salt, pepper, garlic, and thyme, and arrange tomatoes cut sides down on baking sheet. Bake until shriveled and starting to brown, about 1 1/4 hours. Let cool completely. Transfer tomatoes and juices to a serving dish.

  3. To serve, spread pate on crackers, top with a roasted tomato half, and drizzle with juices.

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