Smoked Bluefish Pâté with Hardtack Crackers

Smoked Bluefish Pâté with Hardtack Crackers
Smoked Bluefish Pâté with Hardtack Crackers
Smoked Bluefish Pâté with Hardtack CrackersLandon Nordeman

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.

Smoked Bluefish Pâté with Hardtack Crackers
This umami-rich spread from Puritan & Company is served with buttery hardtack crackers, an update of a New England staple.
Yield: serves 6-8

For the Crackers

  • 1 12 cups all-purpose flour, plus more for dusting
  • 12 cup light rye flour
  • 12 cup whole wheat flour
  • 14 cup sugar
  • 8 tbsp. unsalted butter, cubed and chilled
  • 1 12 tbsp. kosher salt
  • 34 cup ice-cold water

For the Pâté

  • 8 oz. cream cheese, softened
  • 1 cup crème fraîche
  • 1 cup plain full-fat Greek yogurt
  • 14 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

Instructions

  1. 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.
  2. 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.
  3. 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.