Sea Food, Snacks

Smoked Bluefish Pâté + Olive Oil Crackers

Smoked Bluefish Pate |
Olive Oil Crackers |

Oh, summer! Where'd you saunter off to? I blinked and now the sun sets at 7 o'clock. I'll quit my belly aching though because we've got one weekend left. Three juicy days to be precise. Where's everyone headed? I hope your plans involve beach houses and camp fires and coconut sunscreen.

To bid adieu to summer I figured we must throw a party. A party with dip. The title says pâté because 'bluefish dip' sounds a bit frightening - like a dare I definitely want to pass on. But's let's be honest, this is pretty much dip. It involves a brick of cream cheese for goodness sake! And where there is dip, must follow crackers. A couple weeks back I suppose you could say I was dissing crackers. To redeem myself I decided to make a homemade batch just the way I like them - crispy, seedy, salty, and a tad sweet. If you're not off to the beach or the woods this weekend and up for a medium-effort project to tackle, this is a fun one. 

Happy Labor Day, y'all. (And Happy Birthday Mom!)

Bluefish Pate Mise En Place |
Seed Blend |
Lemon |
Seeded Olive Oil Crackers |
Seeded Olive Oil Crackers |
Seeded Olive Oil Crackers |
Smoked Bluefish Pate |


Bluefish Pate

  • 8 oz. smoked bluefish
  • 8 oz. cream cheese
  • 1/4 cup. chopped chives
  • Juice of 1 lemon (about 3 Tbs.)
  • 1 small shallot, finely diced
  • 8 dashes Tabasco sauce
  • 1 Tbs. capers
  • 1/4 c. creme fraiche

Olive Oil Crackers

  • 2 c. all-purpose flour
  • 1 tsp. salt
  • 2 tsp. sugar
  • 1 tsp. baking powder
  • 1/2 c. water
  • 1/3 c. olive oil
  • 2 Tbs. fennel seeds
  • 2 Tbs. poppy seeds
  • 2 Tbs. sesame seeds
  • 1 tsp. sea salt
  • 2 Tbs. olive oil + 2 Tbs. water for brushing



Bluefish Pâté

Makes ~2 cups
  • In a food processor blend cream cheese, chives, lemon juice, shallot, Tabasco, and capers until smooth
  • Add bluefish and pulse until well incorporated (pâté will be thick)
  • Add creme fraiche and blend until smooth
  • Serve garnished with chopped chives and a dusting of cayenne pepper

Olive Oil Crackers

Makes about 50 crackers
  • In a food processor combine dry ingredients (flour, salt, sugar, and baking powder)
  • With the motor running add water and olive oil through the feed tube
  • Turn dough onto a floured surface and knead a few times until smooth (dough will be soft) 
  • Shape into a square
  • Wrap dough in plastic wrap and chill for a minimum of 30 minutes
  • While dough is chilling: mix seeds and salt in a small dish and set aside; mix 2 Tbs. each olive oil and water in a small ramekin and set aside; pre-heat oven to 450 degrees, and line a baking sheet with parchment paper
  • Unwrap chilled dough and cut square into fourths
  • Using a pasta maker, roll dough sections one by one into thin sheets (I rolled to setting 3 on a KitchenAid pasta maker attachment); alternatively roll out dough using a rolling pin
  • Lay dough sheets on a cutting board and pierce all over with the tines of a fork (to prevent bubbles)
  • With a pastry brush, brush dough all over with olive oil/water mixture
  • Sprinkle seed/salt mixture all over dough
  • Using a sharp knife cut dough into crackers (of any shape and size you desire)
  • With your hands or a thin spatula peel crackers off cutting board and place on baking sheet lined with parchment paper (they won't expand too much; it's okay to place them close together)
  • Bake in a 450 degree oven for 5-7 minutes; crackers are done when the edges begin to turn golden
  • Using a spatula transfer crackers to a wire rack or plate to cool (crackers will get harder as they cool)
  • Store in a ziplock bag