Martha’s Vineyard fish dip
PHILIP R Craig, I’ve never met. Yet I feel a kindred, a bond, with one of Craig’s best buddies. Craig was an American writer who, among other accomplishments, produced 20 mystery novels set on Martha’s Vineyard. The star of the series was J.W. Jackson, retired cop-turned-fisherman, who lived a simple life but got caught up in some complicated situations. I’ve lived vicariously through Phil’s writings, for which I will be forever grateful.
J.W. loved to fish. What he didn’t sell or give to the needy, he ate or smoked to eat later. J.W. made, and consumed daily, his own smoked bluefish paté, on sandwiches and among cocktail nibbles up on the balcony.
J.W.’s recipe was reproduced on the flap of one of the books, and, I’m told, is listed within the collection of J.W. Jackson’s recipes in the book Delish, by Shirley Prada Craig.
Smoked Bluefish Paté
5-6 ounces shredded smoked bluefish *
8 ounces whipped cream cheese **
½ tablespoon finely diced red onion (more, please)
1 teaspoon prepared horseradish
1 teaspoon lemon juice
Dash of Worcestershire sauce if desired
* Trout works fine. Bet any good smoked fish would do.
** Package of cream cheese, softened, in the mixer with a little milk or sour cream.