The smoker that we purchased from a yard sale for 10 bucks was put to good use this past weekend, a bluefish was caught by the husband who loves to fish, of course he was really after a Striper, but he was having a blue day, although some nice chap gave him two huge bass heads, we had two dinners from those heads and very tasty they were too, nothing quite like a bit of pan fried cheek and jowl. After smoking, the bluefish was destined for pate, next time I must use the food processor to make it and not the blender gwenda...just wasn't enough liquid to get it going, strange smell in kitchen of smoked fish and smoking blender. Smoking the fish made me feel very connected to my salty seafaring ancestors, and to the fishing village in England where I grew up on winkle sandwiches, pints of cockles, pints of whelks, and Colchester oysters, they tasted so much better when shared with my dad who was the biggest saltiest sea dog of all. There are smokehouses dotted all over the East Anglian coast, trout, mackerel and eel are the most popular for smoking.
smoked bluefish pate
1 pound of smoked bluefish, skinless and boneless
60z cream cheese softened
1/2 teaspoon worcestershire sauce
1 teaspoon dijon mustard
2 tablespoons lemon juice
3 tablespoons mayonnaise
a splash of cognac
mix all together in a food processor
Have been eating this for breakfast, (very good on the divine bread, toasted) lunch and dinner.