Bluefish Paté

  • Serves

    makes 2 1/4 cups

  • Cook

    10 minutes


This bluefish paté has all the makings of a traditional fish dip—cream cheese, lemon, herbs—with a few updates to give it some zing.


  • 8 oz. boneless, skinless smoked bluefish
  • 4 oz. cream cheese
  • 3 tbsp. fresh lemon juice
  • 3 tbsp. unsalted butter, softened
  • 1 tbsp. wasabi paste
  • 12 cup finely chopped red onion
  • 2 tbsp. finely chopped dill
  • Kosher salt and freshly ground pepper
  • Crackers, bread, or crudite, for serving


Step 1

In a food processor, combine the bluefish with the cream cheese, lemon juice, butter, and wasabi paste, and pulse until smooth. Scrape the fish into a bowl and stir in the red onion and dill, and season with salt and pepper. Serve with crackers, bread, or crudite.

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