Hay-Smoked Bluefish Pate

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Washington Post


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1 1/2 pounds skin-on bluefish fillets

2 tablespoons bourbon

1 1/2 teaspoons kosher salt, plus more as needed

2 tablespoons unsalted butter

2 large shallots, minced (1/2 cup)

1 bay leaf

1/2 cup dry white wine

Freshly squeezed juice from 1/2 lemon

1/2 cup creme fraiche

2 large egg yolks, preferably organic and farm-fresh (see NOTE)

5 or 6 fronds fresh dill, finely chopped (3 tablespoons)

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