Smoked Bluefish Pate With Roasted Tomatoes On Crackers

Total Time: 1 hr 15 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 8
• 1 lb smoked bluefish, skin and dark bloodline romoved
• 1 1/2 cups cream cheese, softened
• 4 tablespoons unsalted butter, softened
• 1/4 cup fresh lemon juice, from 3 lemons
• 2 tablespoons prepared horseradish
• 2 teaspoons dijon mustard
• 1/4 teaspoon cayenne pepper
• 1/4 cup shallot (from 1 large shallot)
• coarse salt
• fresh ground pepper
• 3 tablespoons extra virgin olive oil
• 2 lbs cherry tomatoes, halved
• 4 garlic cloves
• 4 sprigs fresh thyme
• cracker, for serving

Recipe

• 1 puree bluefish, cream cheese, and butter in food processor. transfer to a bowl, and stir in lemon juice, horseradish, mustard, cayenne, and shallot. season with salt and pepper. cover and refrigerate for up to 2 hours.
• 2 preheat oven to 300°f oil a rimmed baking sheet. toss tomatoes, salt, pepper, garlic, and thyme, and arrange tomatoes cut sides down on baking sheet. bake until shriveled and starting to brown, about 1 1/4 hours. let cool completely. transfer tomatoes and juices to serving dish.
• 3 to serve spread pate on crackers, top with a roasted tomto half and drizzle with juices.