We’re getting a lesson on how to easily make a dish, even though the name may be intimidating.
Chef Mark Salter from the Robert Morris Inn shows us how to make Smoked Bluefish Pâté, with cucumber, fennel salad and red onion.
This is all apart of Talbot Restaurant Week, a time where a spotlight shines on the many talented chefs and restaurateurs in Talbot County. Restaurant Week in Talbot County is March 19-March 25.
Smoked Bluefish Pâté, with Cucumber, Fennel Salad and Red Onion:
Ingredients:
- 8 oz plain smoked Blue fish
- 5 oz cream cheese
- ½ bunch chives
- Juice from ½ a lemon
- ½ tsp horseradish
- 1 tsp paprika
- 2 oz unsalted butter
- Ground white pepper to taste
Salad:
- 1 teaspoon kosher salt
- ½ red onion and fennel bulb peeled and cut into fine strips.
- ½ English cucumber cut into fine strips.
- 1 bulb fennel cut into fine strips
- ½ each baguette+4 tablespoons olive oil
Dressing:
- 2 peeled and diced shallots
- 2 lemons juice only
- 1 tsp honey
- 2 tsp apple cider vinegar
- 4 fl oz light olive oil
- 9 each cherry tomatoes+9 each baby yellow tomatoes
- 1 small bunch chives
Method of preparation:
1. Remove the brown fat from the underside of the smoked bluefish and discard.
2. Place the fish in the food processor and blend together with the cream cheese, lemon juice, paprika, horseradish and butter.
3. Season with the ground white pepper and add the chopped chives.
4. Slice the baguette and drizzle with olive oil. Bake at 375f until crisp and golden approx 7-10 minutes.
5. Spoon the pate onto the crostini.
5. Cut the cucumber into 2 inch pieces, stand on its end and slice off pieces of the skin, then into fine strips. Mix together with the peeled strips of red onion and fennel.
6. Whisk the ingredients for the dressing together. Add 1 tablespoon of the vinaigrette to the vegetables, then place on top of the blue fish pate crostini. Garnish with halves of baby tomato. Garnish with chopped chives.
