When you go to a Chuck Muer's Restaurant the first thing they serve you is the most fabulous smoked fish pate spread you may ever taste. Many people over the years have requested the bluefish spread recipe from the Muer restaurants, mainly because they have made a main dish out of this appetizer. I know that more than once, I have made a meal from their smoked fish starter and left Charlie's Crab without ever making it to the dining room! We have the Muer recipe using smoked bluefish and one from the Detroit Free Press using smoked whitefish. As a seafood appetizer or as a main dish...you are going to love this smoked fish pate.
CHUCK MUER'S FISH PATE
10 lb. smoked bluefish
6 lb. cream cheese
2 lb. margarine
2 c. heavy cream
1 (3 oz.) bottle horseradish
1 1/2 t. Tabasco sauce
Prep the bluefish by skinning it and removing all bones. Put it through blender or chop it fine and add the remaining ingredients, beating til smooth. Serve the pate with assorted crackers as an appetizer.
This amount serves 60. To serve 6, divide ingredients by 10.
Note: the Detroit Free press published this using smoked whitefish:
MUER'S SMOKED FISH SPREAD
1/2 lb. smoked whitefish
1/4 lb. butter
1 medium onion, pealed and chopped
1/2 t. dill, chopped fine
1/4 t. white pepper
8 oz. cream cheese, cubed
1 oz. dried Morel mushrooms, reconstituted and chopped
Smoked Bluefish pate recipe from the Muer restaurants is published in our July, 1999 Menu Minder.
You may like to try these other seafood appetizer recipes below: