Prep time: 10 minutes
Total time: 20 minutesIngredients1/4 cup canola oil
2-3 shallots, diced
2 garlic cloves, minced
1 sprig thyme
2.2 pounds cleaned smoked bluefish filet, at room temperature
3 1/2 cups cream cheese, softened
1 tablespoon maple syrup
1 teaspoon green Tabasco
1 teaspoon sriracha
1 lemon, zested
black pepper, to taste
toasted rye bread, for servingDirections1. Combine the canola oil, shallots, garlic, and thyme in a small saucepan over medium-low heat. Cook until the shallots are translucent, about 10 minutes. Using tongs, remove the thyme and discard.2. Place the bluefish, cream cheese, maple syrup, Tabasco, sriracha, and lemon zest in the bowl of a stand mixer fitted with a paddle attachment. Mix well until combined, then add in the shallot and garlic mixture and season with the black pepper. Serve on the rye bread.From Why Eating Bluefin Tuna Is Like Eating a Panda Bear
Total time: 20 minutesIngredients1/4 cup canola oil
2-3 shallots, diced
2 garlic cloves, minced
1 sprig thyme
2.2 pounds cleaned smoked bluefish filet, at room temperature
3 1/2 cups cream cheese, softened
1 tablespoon maple syrup
1 teaspoon green Tabasco
1 teaspoon sriracha
1 lemon, zested
black pepper, to taste
toasted rye bread, for servingDirections1. Combine the canola oil, shallots, garlic, and thyme in a small saucepan over medium-low heat. Cook until the shallots are translucent, about 10 minutes. Using tongs, remove the thyme and discard.2. Place the bluefish, cream cheese, maple syrup, Tabasco, sriracha, and lemon zest in the bowl of a stand mixer fitted with a paddle attachment. Mix well until combined, then add in the shallot and garlic mixture and season with the black pepper. Serve on the rye bread.From Why Eating Bluefin Tuna Is Like Eating a Panda Bear