Neptune Oyster’s Johnnycakes with Bluefish Pâté
This streamlined version of the popular Neptune Oyster johnnycakes appetizer is a winner.
By Yankee Magazine|Mar 31 2023|
Coffee By Design | Portland, Maine
Photo Credit : Katherine KeenanThis is our streamlined adaptation of a popular and wonderfully decadent appetizer served at the beloved oyster bar in Boston’s North End. Whereas the Neptune Oyster version uses three types of flour (all-purpose, semolina, and cornmeal), we use just two. And though the restaurant finishes the dish in a buttery caramel sauce with a dollop of crème fraîche and caviar, we decided it was delicious enough without them. You’ll want to keep the smoked fish pâté recipe in your repertoire: It’s very simple—and great on crackers too.
Watch for Neptune Oyster on an upcoming season 7 episode of Weekends with Yankee
Yield:
6-8 servingsIngredients
1/2 pound smoked bluefish, trout, or salmon
2/3 cup crème fraîche
Zest of 1 small lemon
Zest of ½ orange
1 medium shallot, minced
Instructions
First, make the pâté: In a medium bowl, use two forks to finely shred the smoked fish. Add the crème fraîche,citrus zests, and shallot and stir untilevenly combined. Cover and refrigerate until ready to use.
