Smoked Bluefish Pate With Roasted Tomatoes on Crackers

• 1 lb smoked bluefish, skin and dark bloodline romoved
• 1 12 cups cream cheese, softened
• 4 tablespoons unsalted butter, softened
• 14 cup fresh lemon juice, from 3 lemons
• 2 tablespoons prepared horseradish
• 2 teaspoons Dijon mustard
• 14 teaspoon cayenne pepper
• 14 cup shallot (from 1 large shallot)
• coarse salt
• fresh ground pepper
• 3 tablespoons extra virgin olive oil
• 2 lbs cherry tomatoes, halved
• 4 garlic cloves
• 4 sprigs fresh thyme
• cracker, for serving

1. Puree bluefish, cream cheese, and butter in food processor.
2. Transfer to a bowl, and stir in lemon juice, horseradish, mustard, cayenne, and shallot.
3. Season with salt and pepper.
4. Cover and refrigerate for up to 2 hours.
5. Preheat oven to 300F Oil a rimmed baking sheet.
6. Toss tomatoes, salt, pepper, garlic, and thyme, and arrange tomatoes cut sides down on baking sheet.
7. Bake until shriveled and starting to brown, about 1 1/4 hours.
8. Let cool completely.
9. Transfer tomatoes and juices to serving dish.
10. To serve spread pate on crackers, top with a roasted tomto half and drizzle with juices.

bluefish, cream cheese, unsalted butter, lemon juice, horseradish, mustard, cayenne pepper, shallot, salt, fresh ground pepper, extra virgin olive oil, cherry tomatoes, garlic, thyme

Taken from www.food.com/recipe/smoked-bluefish-pate-with-roasted-tomatoes-on-crackers-333082 (may not work)