Summer recipes for smoked bluefish?

Cooking Discussions Cooking, Cookbooks, Ingredients
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My curiosity got the better of me and I picked up a few pieces (~3/4 lb) of smoked bluefish from the fish guy at the farmers’ market. I think it’s hot smoked since, well, it looks and feels like a cooked piece of fish. But I’m not really sure what to do with it – I don’t think I’ve ever cooked with hot smoked fish before.

I’d rather not just eat it in a dip. If it was winter I bet it would be nice in some kind of potato-ey chowder, but that seems less enticing in the heat of August. My go-to summer fish preparation is to make some mild pesto and have it with pasta, but I think a piece of smoked fish is going to be too intense for that.

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I’ve made pastas with smoked fish, sour cream and fresh dill,
as well as pastas with lemon and smoked fish.

I like smoked fish with salad. Could do a niçoise salad with smoked fish.

I’ve also made fish cakes with smoked fish. Could substitute smoked haddock with smoked bluefish or smoked trout.

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Good call on the potato fish cakes! Pretty easy way to use smoked fish.

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