The Daily Dish

Chef Gilson's Smoked Bluefish

Chef Will Gilson of Puritan & Company shares with us his delicious Smoked Bluefish Pate. Give it a try!

. 4 ounces cream cheese, softened
. 4 ounces greek yogurt
. 4 ounces crème fraiche
. zest and juice of 1 lemon
. 1 tablespoon chopped parsley
. 1 tablespoon chopped tarragon
. 1 teaspoon sriracha hot sauce
. 1 teaspoon chili flake
. 1/4 cup finely chopped chives
. 1/2 pound skinless, boneless smoked bluefish, flaked
. Grilled bread or crackers for serving
In a bowl, blend the cream cheese, crème fraiche and yogurt with the lemon juice, parsley, tarragon, hot sauce, chili flake and half of the chives. Fold the smoked bluefish into the cream cheese mixture. Sprinkle the remaining chives on top and serve with toasts.

The pâté can be refrigerated for up to 4 days.


Chef Will Gilson of Puritan & Company in Cambridge is participating in the Seond Annual WGBH Food and Wine Festival, coming back to Guest St. this September 19-21. 


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The Daily Dish brings you regular recipes from public media's favorite chefs.

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More Recipes from Festival Chefs

Jody Adams' Lentils, Sausages & Grapes
David Blessing's Short Rib Tacos
Chris Coombs Cider Braised Duck Leg
Jose Duarte's Lobster Causa
Jeff Fournier's Cherry Tomato Puttanesca
Rich Garcia's Trash Fish Minestrone
Will Gilson's Smoked Bluefish
Will Gilson's Stuffies
Deborah Hughes & Mary-Catherine Deibel's Red Pepper Soup

Frank McClelland's Pot-au-Feu of Poussin
Brendan Pelley's Seared Scallops
Robert Sisca's Monkfish

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