While visiting Nantucket, SAVEUR contributing writer Sarah Lydon and her family purchased smoked bluefish from one of the island's fish markets, and turned it into a delicious pate using the following method.
- 6 oz. smoked bluefish
- 8 oz. softened cream cheese
- 1⁄2 medium red onion, peeled and minced
- 4-6 dashes Tabasco
- Snipped fresh chives for garnish