Smoked-Bluefish Pate with Roasted Tomatoes on Crackers
A smoky pate that's a cinch to prepare can be a quick, at-the-ready course for guests to enjoy when they arrive. A drizzle of the tomato juices gives the creamy dip an acidic boost.
- Servings: 12
- Yield: Makes 4 cups pate
Source: Martha Stewart Living, July 2008
- 1 pound smoked bluefish, skin and dark bloodline removed
- 12 ounces (1 1/2 cups) cream cheese, softened
- 2 ounces (4 tablespoons) unsalted butter, softened
- 1/4 cup fresh lemon juice (from 3 lemons)
- 2 tablespoons prepared horseradish
- 2 teaspoons Dijon mustard
- 1/4 teaspoon cayenne pepper
- 1/4 cup minced shallot (from 1 large shallot)
- Coarse salt and freshly ground pepper
- 3 tablespoons extra-virgin olive oil
- 2 pounds cherry tomatoes, halved
- 4 garlic cloves
- 4 sprigs fresh thyme
- Crackers, for serving
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.
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.
To serve, spread pate on crackers, top with a roasted tomato half, and drizzle with juices.