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If a bite of this clean, bright "p?t?" transports you to a sunny beach on Nantucket, that's because it's inspired by a similar spread offered at the island's Straight Wharf Fish Store. This rendition can be whipped up effortlessly, but it's a substantial and statement-making appetizer nonetheless.
Ingredients
* 2 tablespoons finely chopped shallot
* 2 tablespoons fresh lemon juice
* 1 (8-ounce) package cream cheese, softened
* 1/4 pound smoked bluefish or smoked trout, skin discarded and fish chopped
* 3 tablespoons finely chopped fresh chives
* Accompaniment: toasts or crackers
* 2 tablespoons fresh lemon juice
* 1 (8-ounce) package cream cheese, softened
* 1/4 pound smoked bluefish or smoked trout, skin discarded and fish chopped
* 3 tablespoons finely chopped fresh chives
* Accompaniment: toasts or crackers
Directions
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.
Cooks' note: P?t? can be made 5 days ahead and chilled, covered. Bring to room temperature to soften (about 1 hour) before serving.
Cooks' note: P?t? can be made 5 days ahead and chilled, covered. Bring to room temperature to soften (about 1 hour) before serving.
