Today on DelmarvaLife –

We were fortunate enough today to see some sun! Soon you’ll be seeing some blue pinwheels spinning in the sun. The pinwheels are a part of a campaign to end domestic violence. We’re going to learn more about “Pinwheels for Protection,” and the Life Crisis Center, the organization that’s leading the charge.

Junior Achievement of the Eastern Shore leads the charge when it comes to helping our kids secure a strong financial future. A huge step in that is landing a job. We’ll get a very visual lesson on the do’s and don’ts during a job interview when Jimmy plays job applicant today.

We’re talking Bubble Ball! We’re sitting down with Stacy Leone and Joan Wharton, with the Salisbury Sunrise Rotary Club to learn about an upcoming tournament and find out how you can get yourself into a bubble ball suit yourself!

And then we’re rolling right over to the DelmarvaLife kitchen, to hang out with Chef Mark Salter from the Robert Morris Inn. This is all apart of Talbot Restaurant Week, a time where a spotlight shines on the many talented chefs and restaurateurs in Talbot County. Today we’re making Smoked Bluefish Pâté, with Cucumber, Fennel Salad and Red Onion.

Here’s the Recipe!

6 portions
Ingredients
8 oz plain smoked Blue fish
5 oz cream cheese
½ bunch chives
Juice from ½ a lemon
½ tsp horseradish
1 tsp paprika
2 oz unsalted butter
Ground white pepper to taste
Salad
1 teaspoon kosher salt
½ red onion and fennel bulb peeled and cut into fine strips.
½ English cucumber cut into fine strips.
1 bulb fennel cut into fine strips
½ each baguette+4 tablespoons olive oil
Dressing
2 peeled and diced shallots
2 lemons juice only
1 tsp honey
2 tsp apple cider vinegar
4 fl oz light olive oil
9 each cherry tomatoes+9 each baby yellow tomatoes
1 small bunch chives
Method of preparation
1. Remove the brown fat from the underside of the smoked bluefish and discard.
2. Place the fish in the food processor and blend together with the cream cheese, lemon juice,
paprika, horseradish and butter.
3. Season with the ground white pepper and add the chopped chives.
4. Slice the baguette and drizzle with olive oil. Bake at 375f until crisp and golden approx 7-10
minutes.
5. Spoon the pate onto the crostini.
5. Cut the cucumber into 2 inch pieces, stand on its end and slice off pieces of the skin, then into
fine strips. Mix together with the peeled strips of red onion and fennel.
6. Whisk the ingredients for the dressing together. Add 1 tablespoon of the vinaigrette to the
vegetables, then place on top of the blue fish pate crostini. Garnish with halves of baby tomato.
Garnish with chopped chives.