From the Galley
Bluefish Mousse (ala Jules Ramos)
- 8 oz. Smoked bluefish
(skin removed)
- 1.5 lbs. Cream cheese
(softened) 1.5 oz.
- 1-2 Splashes Brandy (or
white wine)
- 2 tbsp. Worcestershire
sauce
- I tbsp. Granulated garlic
- I tsp. Salt
- 1/4 tsp. Ground black
pepper
Remove the dark meat down the
center of the fillet. Break up bluefish in a mixing bowl with a
fork or kitchen mixer. Add and mix in cream cheese 1/4 lb. at a
time. Add rest of ingredients and mix until all are
incorporated.
Enjoy with crackers, white or red wine and good company. (Store
leftovers in the refrigerator.)
Editor's Note: We hope you try out and enjoy this recipe. We
hope to make the recipe column a regular feature of Backlash.
Want to know how to brine and smoke your bluefish fillets to
perfection?
Got a seafood recipe that you'd like to share? We'd love to
print it here. Send your recipes to: Bill Cottle at
capecodsaities@aol.com or by regular mail to P.O. Box 3145,
Bourne, MA 02532. You may make arrangements to deliver samples
in person!
Bill Cottle, March 2004 |
