Smoked Bluefish Pâté with Hardtack Crackers
Another New England staple, bluefish, gets the haute cuisine treatment at Puritan & Company in Cambridge, where chef-owner Will Gilson serves it as a smoky paté. The unami-rich dish is served with buttery hardtack crackers, an update of a New England staple. This recipe first appeared in our December 2014 issue with the story Boston Uncommon.
For the Crackers
- 1 1⁄2 cups all-purpose flour, plus more for dusting
- 1⁄2 cup light rye flour
- 1⁄2 cup whole wheat flour
- 1⁄4 cup sugar
- 8 tbsp. unsalted butter, cubed and chilled
- 1 1⁄2 tbsp. kosher salt
- 3⁄4 cup ice-cold water
For the Pâté
- 8 oz. cream cheese, softened
- 1 cup crème fraîche
- 1 cup plain full-fat Greek yogurt
- 1⁄4 cup minced chives
- 2 tbsp. minced parsley
- 2 tbsp. minced tarragon
- 2 tsp. crushed red chile flakes
- 2 tsp. Sriracha hot sauce
- Kosher salt, to taste
- Zest and juice of 2 lemons
- 1 lb. boneless, skinless smoked bluefish, flaked
- Aleppo pepper, pickled mustard seeds, purslane, and sea beans, for garnish
- Make the crackers: Pulse flours, sugar, butter, and salt in a food processor into pea-size crumbles. With the motor running, slowly add water until dough forms. Form dough into a disk and wrap in plastic wrap; chill 30 minutes.
- Heat oven to 325°. On a lightly floured surface, roll dough ⅛” thick; trim edges to make a 21″ square. Using a pastry cutter or knife, cut dough into 3″ squares; transfer to parchment paper-lined baking sheets. Bake until crisp, about 40 minutes.
- Make the pâté: Stir cream cheese, crème fraîche, yogurt, chives, parsley, tarragon, chile flakes, hot sauce, salt, and lemon zest and juice in a bowl. Fold in bluefish and transfer pâté to four 8-oz. ramekins; invert onto serving platters. Garnish with Aleppo pepper, mustard seeds, purslane, and sea beans, if you like; serve with reserved crackers.