Once summer picks up people are scratching their heads looking for new preparations for the plentiful bluefish. Herewith….Craigie on Main Smoked Bluefish Rillettes

2# smoked local bluefish, picked and skin and blood line removed.
2 tblsp Extra virgin olive oil

½ Bulb fennel, diced small
1 stalk  celery, diced small
2 shallots, diced small
1 clove garlic, minced
1 tsp sweet paprika
1/8 tsp high quality saffron
1 bouquet garni of bay leaf, parsley, thyme, tarragon
2 tblsp sour cream
juice from 1 lemon
fine sea salt
Heat the olive oil in a saute pan over medium heat.
Add all the vegetables, spices and bouquet garni.
Season with fine sea salt and cover, sweating out the vegetables until tender, approximately 5-8 minutes.
Remove bouquet garni and transfer the remaining ingredients to a blender.
Blend on high speed until smooth.
Let cool and mix in the sour cream.
Add as desired to the picked smoked bluefish.  Finish with some lemon juice.
Serve with baguette or crackers.