Smoked Bluefish Rillettes

• 2 pounds smoked* local bluefish; picked; skinned; and blood line removed
• 2 tablespoons extra virgin olive oil
• 1/2 bulb fennel, diced small
• 1 stalk celery, diced small
• 2 shallots, diced small
• 1 clove garlic, minced
• 1 teaspoon sweet paprika
• 1/8 teaspoon high quality saffron
• 1 bouquet garni of bay leaf; parsley; thyme; tarragon
• 2 tablespoons sour cream
• juice from one lemon
• fine sea salt

1. Heat the olive oil in a saute pan over medium heat.
2. Add all the vegetables, spices and bouquet garni.
3. Season with fine sea salt and cover, sweating out the vegetables until tender, approximately 5-8 minutes
4. Remove bouquet garni and transfer the remaining ingredients to a blender.Blend on high speed until smooth.
5. Let cool and mix in the sour cream.
6. Add as desired to the picked smoked bluefish.
7. Finish with some lemon juice.
8. Serve with baguette or crackers.

line removed, extra virgin olive oil, fennel, celery, shallots, clove garlic, sweet paprika, saffron, bouquet garni, sour cream, lemon, salt

Taken from www.foodrepublic.com/recipes/smoked-bluefish-rillettes-recipe/ (may not work)