Bluefish Pâté with Lemon Pickle Relish and Garlic Crostini
Bluefish Pâté with Lemon Pickle Relish and Garlic Crostini is a flavorful and elegant appetizer that combines the rich taste of bluefish with the bright and tangy flavors of preserved lemon relish. Served with crispy garlic crostini, this dish is perfect for entertaining or special occasions.
Ingredients
For the Pâté
- ½ pound boneless, skinless
- 1 (8-ounce) package cream cheese , at room temperature
- ½ medium red onion , minced
- ¼ cup finely sliced fresh chives , plus more for garnish
- 1 tablespoon Worcestershire sauce
- 1 tablespoon fresh lemon juice
- 1 tablespoon finely chopped fresh flat-leaf parsley
- 2 teaspoons finely chopped fresh dill
- 5 dashes of hot sauce
- Kosher salt and freshly ground black pepper
For the Lemon Pickle Relish
- 1 preserved lemon , homemade or store-bought
- 1 tablespoon sugar
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon finely sliced fresh chives
- 1 baguette , cut on an angle into ¼-inch-thick slices
- 2 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 1 garlic clove
Wine Pairing
- Chianti
Instructions
- Preheat the oven to 300°F.
- Make the pâté: In a nonreactive medium bowl, combine the bluefish, cream cheese, onion, chives, Worcestershire, lemon juice, parsley, dill, and hot sauce. Using a rubber spatula, fold the mixture together until well combined. Season to taste with salt and pepper. Transfer to a bowl; the pâté will keep, covered, in the refrigerator for up to 3 days.
- Make the lemon pickle relish: Rinse the preserved lemon well in cold water, remove and discard the pulp, and slice the lemon rind into very thin strips.
- In a small saucepan, combine the sliced lemon rind, sugar, and ½ cup water. Bring to a simmer over medium-low heat, then reduce the heat to low and simmer gently until the syrup has thickened and almost all the liquid has evaporated, about 6 minutes.
- Remove from the heat and use a slotted spoon to transfer the lemon strips to a small bowl to cool. Once cool, finely chop and return to the bowl. Add the olive oil and chives and stir to combine.
- Arrange the bread on a baking sheet and drizzle with the olive oil. Season the crostini with salt and pepper.
- Bake the crostini for 10 minutes, rotating the baking sheet halfway through. The crostini should not brown, but they should be crisp. Remove from the oven and let cool to room temperature.
- Rub each slice of bread with the garlic clove. (The intent here is to merely perfume the crostini, not make them overwhelmingly garlicky, so swipe each piece just once.)
- To serve, spread the bluefish pâté on the crostini and garnish with the lemon pickle relish and chives.
Notes
For the complete gastronomical experience, we recommend pairing this rich Bluefish pâté with a wine packing some acidity and fruit to mellow it out. Hello, Chianti... Get yours here!
Nutrition
Calories: 250kcalCarbohydrates: 10gProtein: 10gFat: 20gSaturated Fat: 10gCholesterol: 60mgSodium: 400mgPotassium: 200mgFiber: 1gSugar: 3gVitamin A: 600IUVitamin C: 10mgCalcium: 50mgIron: 1mg
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