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Bluefish Pâté

(recipe, Helen Rennie)

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This fish spread makes an excellent appetizer.


  1. 1 lb. bluefish leftovers, cooked any way you like
  2. ⅓ cup whole-milk strained yogurt or mayonnaise
  3. ½ tsp. freshly squeezed lime or lemon juice
  4. 2 tsp. Dijon mustard (optional)
  5. ¼ cup very finely minced shallot or onion (optional)
  6. 2 Tbsp. chopped parsley, dill, or cilantro (optional)
  7. Salt and pepper to taste


  1. Remove the skin from the bluefish, and flake it by hand into a bowl.
  2. Add the yogurt, lime juice, mustard, shallots, and herbs, and mash with a fork until the mixture has a spreadable consistency. Season to taste with salt and pepper.
  3. Serve on toasts.


Greek and Armenian yogurts, like Total and Karoun, are sold already strained, and are available at most Whole Foods and Trader Joe's stores. If you use an American yogurt (even organic brands), you'll have to strain it before using in a colander lined with paper towels in the fridge overnight. Got questions about yogurt (or other cooking fats)? Check out Helen Rennie's column on which fats are best in which recipes.