In the Kitchen: Smoked Bluefish Pate

Discover Newport brought us Chef Chris Kleyla of Statesman Tavern to show us how to make Smoked Bluefish Pate.


  • 1 lb. brined, apple wood smoked bluefish fillets
  • 1 tablespoon chopped fresh dill
  • 2 tablespoons chopped fresh chives
  • 1 tablespoon chopped fresh tarragon
  • 1 each lemon zest
  • 1 each lemon juice
  • 2 tablespoons chopped capers
  • 1 cup creme fraiche
  • ½ teaspoon chile flakes
  • 1 teaspoon fennel seed
  • Season with salt

smoked bluefish ingred


Combine all ingredients in a large bowl and gently fold together with a large spatula. Season with salt. Serve on fresh baguette or good quality cracker.

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