Smoked Bluefish Pate With Roasted Tomatoes on Crackers |
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Prep Time: 0 Minutes Cook Time: 1 Minutes |
Ready In: 1 Minutes Servings: 10 |
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A great appetizer for your party - and very simple to make - Ingredients:
1 lb smoked bluefish, skin and dark bloodline romoved |
1 1/2 cups cream cheese, softened |
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 shallot (from 1 large shallot) |
coarse salt |
fresh ground pepper |
3 tablespoons extra virgin olive oil |
2 lbs cherry tomatoes, halved |
4 garlic cloves |
4 sprigs fresh thyme |
cracker, for serving |
Directions:
1. Puree bluefish, cream cheese, and butter in food processor. Transfer to a bowl, and stir in lemon juice, horseradish, mustard, cayenne, and shallot. Season with salt and pepper. Cover and refrigerate for up to 2 hours.
2. Preheat oven to 300°F 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 serving dish.
3. To serve spread pate on crackers, top with a roasted tomto half and drizzle with juices.
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