![]() If using a mixer, chunks of bluefish can be added and the mixing attachment will combine it evenly into the spread.Įnjoy with crackers or sliced veggies, schmeared on a toasted bagel with tomato, or scoop on top of a salad. Add to cart House-Made Bluefish Pat Cape Cod’s favorite crostini topping: our famous rich, moist, lightly caramelized house-smoked bluefish, made into a spreadable, surprisingly light pat. ![]() If making by hand, break the bluefish into very tiny pieces with two forks or dice up with a knife.īeat together whipped cream, worcestershire sauce, hot sauce, lemon juice, salt, pepper, and lemon zest.īreak up the smoked bluefish into small pieces or flakes. Smoked Bluefish Pat 28.00 Note: This product requires overnight shipping. This can be prepared in a mixer or by hand. jalapeno, minced, with seeds removed (~1 big jalapeno) I hope you play around with the recipe so it suits your liking and share your tasty “dip” with others, especially those that have never had smoked fish dip before!ġ/4 c. Seasonings - salt, pepper, hot sauce, horseradish, onion powder, fresh herbs, and my favorite condiment - Worcestershire sauce! - can all help bring the flavor to the next level.Ĭrunchies - onions, celery, pickles, or my go to -jalapenos!- give the dip more texture. ![]() My pick is whipped cream cheese but others might like sour cream and mayo more! You can find smoked fish at your favorite seafood market, grocery store, or you can make it at home.Ī binder - a binder brings everything together. Smoked fish - bluefish, mackerel, trout, or any type of whitefish will do. Overall, here are the elements of a great smoked fish dip That something ended up being jalapenos, more lemon, more bluefish, and less cream cheese. Even though the recipes I was testing all had 5 stars reviews, I felt it was missing something. Really sad.Let’s just say that smoked fish dip is highly customizable. They comped the fries and salmon (barely eaten). When I brought up my experience of the meal with our server, he was very apologetic and courteous. Salmon was warm but fully raw in the center (Not rare. The kale salad came with the salmon and it looked nice. It was a cold day and I love french fries so this was a bummer. French fries came out barely warm and clearly not freshly cooked - chewy and toothsome rather than crispy crunchy. Got french fries and kale salad with the salmon (hold the croutons). Not even a corn tortilla chip to have with the smoked bluefish pate. The tacos were served in a sourdough tortilla which sounded odd. I inquired about gluten free options and there were none. Had a gin drink which sounded interesting but either the recipe or the execution landed me with a perfumey violet bomb. We went at 3: during their off season (late fall). Caveats: the view of the Ipswich river is beautiful and almost warrants a third star. "I do not like giving low scores especially when restaurants are having a tough time of it, but I hope this inspires some greater focus from the owners. Surprised a restaurant of this caliber would even serve this." Even the small sections in between was just marbled fat. It was large white circle after white circle of garbage meat. Not the "edges need a little cutting fat" or there are "a few areas that need trimming to get to the good stuff". "I will admit I am not a brisket expert and I do understand the cut can have some fat but wow! At first I thought it was the light but nope, the brisket I received was % fat. "Spectacular supper along the Essex River with the perfect combo of delicious food, beautiful view and first rate service! Their clam chowder is unique with fried clams and crispy pork belly on top! The oysters and shrimp cocktail are so fresh! The steak tips and hot lobster roll were sumptuous! They have creative mocktails. ![]() ![]() $-$ is more than enough for a lobstah roll." Clam chowder was on point and the lobster caminara was awesome! Lobster roll at $ was more than pricey. Ordered off the dinner menu at lunch and they were happy to accommodate my request. "The menu has a variety of items and everything was amazing! We especially loved the fondue. We went at 3:30 during their off season (late fall). I do not like giving low scores especially when restaurants are having a tough time of it, but I hope this inspires some greater focus from the owners. ![]()
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