Smoked-Bluefish Pâté

Ingredients

• 8 ounce cream cheese softened
• 3 tablespoons chives fresh finely chopped
• 2 tablespoons juice of lemon fresh
• 2 tablespoons shallots finely chopped
• 0.3 pound trout smoked chopped
• 6 servings accompaniment: toasts 

Equipment

Directions

1. Stir together shallot, lemon juice, and 1/4 teaspoon salt, then beat in cream cheese, bluefish, and 1/2 teaspoon pepper with a spoon until combined well. Stir in chives.
2. Pãté can be made 5 days ahead and chilled, covered. Bring to room temperature to soften (about 1 hour) before serving.