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Smoked-Bluefish Pate With Roasted Tomatoes On Crackers

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1 pound smoked bluefish, skin and dark bloodline removed

12 ounces (1 1/2 cups) cream cheese, softened

2 ounces (4 tablespoons) unsalted butter, softened

1/4 cup fresh lemon juice (from 3 lemons)

2 tablespoons prepared horseradish

2 teaspoons dijon mustard

1/4 teaspoon cayenne pepper

1/4 cup minced shallot (from 1 large shallot)

Coarse salt and freshly ground pepper

3 tablespoons extra-virgin olive oil

2 pounds cherry tomatoes, halved

4 garlic cloves

4 sprigs fresh thyme

crackers, for serving

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