Along the coast and amidst the wilds of New England, you'll find (among other things) that fresh local bluefish is very common. Martha Watson Murphy who wrote the new cookbook The New England Catch stopped by
Tonia's Kitchen with a perfect, crisp cool seafood spread that you can make yourself. Martha told Tonia about the Smoked Bluefish Pate she's perfected. She says the star of the show here is the bluefish, but combined with such great supporting actors like juniper berries, brandy, and goat cheese. You can use cream cheese if you're not a fan of goat cheese, but it does make the Pate more spreadable. Serve it cool and on a decorative plate. Martha says it goes very well with cucumbers.
See the recipe by
clicking on this link and click over to item 4
