Recipe By: Homegrown
Ingredients
½ pound boneless, skinless
1 (8-ounce) package cream cheese (at room temperature)
½ medium red onion (minced)
¼ cup finely sliced fresh chives (plus more for garnish)
1 tablespoon Worcestershire sauce
1 tablespoon fresh lemon juice
1 tablespoon finely chopped fresh flat-leaf parsley
2 teaspoons finely chopped fresh dill
5 dashes of hot sauce
Kosher salt and freshly ground black pepper
1 preserved lemon (homemade or store-bought)
1 tablespoon sugar
1 tablespoon extra-virgin olive oil
1 tablespoon finely sliced fresh chives
1 baguette (cut on an angle into ¼-inch-thick slices)
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 garlic clove
Chianti
Step By Step
1️⃣ Preheat the oven to
Preheat the oven to 300°F.
2️⃣ Make the pâté: In
Make the pâté: In a nonreactive medium bowl, combine the bluefish, cream cheese, onion, chives, Worcestershire, lemon juice, parsley, dill, and hot sauce. Using a rubber spatula, fold the mixture together until well combined. Season to taste with salt and pepper. Transfer to a bowl; the pâté will keep, covered, in the refrigerator for up to 3 days.
3️⃣ Make the lemon pickle
Make the lemon pickle relish: Rinse the preserved lemon well in cold water, remove and discard the pulp, and slice the lemon rind into very thin strips.
4️⃣ In a small saucepan
In a small saucepan, combine the sliced lemon rind, sugar, and ½ cup water. Bring to a simmer over medium-low heat, then reduce the heat to low and simmer gently until the syrup has thickened and almost all the liquid has evaporated, about 6 minutes.
5️⃣ Remove from the heat
Remove from the heat and use a slotted spoon to transfer the lemon strips to a small bowl to cool. Once cool, finely chop and return to the bowl. Add the olive oil and chives and stir to combine.
6️⃣ Arrange the bread on
Arrange the bread on a baking sheet and drizzle with the olive oil. Season the crostini with salt and pepper.
7️⃣ Bake the crostini for
Bake the crostini for 10 minutes, rotating the baking sheet halfway through. The crostini should not brown, but they should be crisp. Remove from the oven and let cool to room temperature.
8️⃣ Rub each slice of
Rub each slice of bread with the garlic clove. (The intent here is to merely perfume the crostini, not make them overwhelmingly garlicky, so swipe each piece just once.)
9️⃣ To serve, spread the
To serve, spread the bluefish pâté on the crostini and garnish with the lemon pickle relish and chives.
