Smoked Bluefish Spread

My parents came up from Pennsylvania this weekend and stayed with us in Brooklyn before we all trekked out to Connecticut for a Father’s Day barbecue with my grandparents and extended family. This smoked bluefish spread was part one of our Saturday-night dinner; parts two, three, four, and five were corn, zucchini, spring onions from my parents’ garden, and s’mores, all prepared in Prospect Park on our little Weber grill, on its maiden voyage. It was a good thing we had had an appetizer, because getting the coals to heat took a little longer than expected. Eventually everything got going, though, and grilled foods enjoyed in the dark still taste good!

It was my second time in the park that day—it’s my preferred running route, and after my run that morning I had stopped in at the Grand Army Plaza Famers’ Market to pick up a few things. My bandmate Aaron was working at the fish market, and I felt what people with famous friends must feel as I chatted with him while placing my order—I was not just one of the crowd, the fish market hoi polloi, but a known associate of one of the staff. An insider. It was great. Added to that was the super New England-ness of buying smoked bluefish, so it was pretty much the best farmers’ market experience ever. By the way, if you have never tried bluefish before, you should absolutely try it, smoked or fresh, as soon as you possibly can, because it is seriously delicious.

Smoked Bluefish Spread

serves 6 to 8 as an appetizer

• 1 8 oz block cream cheese, at room temperature
• 1 1/2 cups flaked smoked bluefish
• 1 Tbsp sour cream
• 2 Tbsp minced chives

1. In a medium bowl, stir all ingredients until combined. Serve with crackers or bread (I used Triscuits and Carr’s rosemary crackers).