Tag Archives: Worcestershire sauce

Smoked Bluefish Pâté, foodandwine.com

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  • 8 ounces cream cheese, softened
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon chopped parsley
  • 1/2 medium red onion, minced
  • 4 to 6 dashes of hot sauce
  • 1/4 cup minced chives
  • 1/2 pound skinless, boneless smoked bluefish, flaked
  • Toasts or crackers, for serving
  1. In a bowl, blend the cream cheese with the Worcestershire sauce, lemon juice, parsley, onion, hot sauce and half of the chives. Fold the smoked bluefish into the cream cheese mixture. Sprinkle the remaining chives on top and serve with toasts.

MAKE AHEAD

The pâté can be refrigerated for up to 3 days.

blood mary mix from food wine

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A ffwx-3-takes-on-the-bloody-mary-1ew cardinal rules here: This must be made the night before you plan to drink it, so it can sit overnight. Otherwise, the flavors just don’t come together. And while it looks like a long ingredient list, odds are half of them are in your fridge or spice cabinet already.

The good news? Once the mix is made, it’ll last a while in the fridge and pretty much forever in the freezer, so making a Bloody is as easy as adding vodka and celery.

Now, the recipe: In a quart-sized container, pour 23 ounces of tomato juice—the canned kind is just fine here. Add 6 tablespoons of jarred grated horseradish, 2 tablespoons Worcestershire sauce, 6 big dashes of Tabasco, 1 teaspoon salt, 1 teaspoon celery salt, 1/2 teaspoon celery seed, 1 ounce fresh lemon juice, 1 ounce olive brine (just the liquid from whatever green olive jar you have on hand), plus 1 full teaspoon of coarse-ground black pepper.

Stir that all up, let sit overnight and in the morning, get mixing with one of these three recipes.

 

Salmon Cakes from the splendid table

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Salmon Cakes

  • 2 tablespoons butter
  • 1 small red onion, diced
  • 4 stalks celery, diced
  • 1 red bell pepper, seeded and diced
  • 2 (14-ounce) cans salmon, drained
  • 1/4 cup minced fresh parsley
  • 2 tablespoons capers
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon crab boil seasoning (e.g., Old Bay Seasoning)
  • 1 tablespoon Dijon mustard
  • 2 large eggs
  • 1 cup whole wheat panko bread crumbs
  • 2 tablespoons olive oil

Melt the butter in a medium-size skillet over medium-high heat. Add the onion, celery, and bell pepper and cook until the veggies are tender, about 5 minutes. Remove from the heat. In a large mixing bowl, mash the salmon, using a fork, until no large pieces remain. Add the onion mixture, parsley, capers, Worcestershire sauce, crab boil seasoning, mustard, eggs, and panko. Mix together until well combined. Form into 12 patties. In a large skillet, heat the olive oil over medium-high heat. Add the cakes and cook until browned and crisp, about 5 minutes, then flip and cook for an additional 5 minutes.

Serve these with fresh lemon wedges!