Name: Pocasset Smoked Bluefish Pate recipe
Ingredients: 4 ounces cream cheese, softened;2 tablespoons butter, softened;1 tablespoon cognac;1 tablespoon lemon juice;1 tablespoon minced onion;½ teaspoon Worcestershire sauce;4 dashes hot sauce;salt and ground black pepper to taste;½ pound skinless, boneless smoked bluefish, flaked

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Ingredients

4 ounces cream cheese, softened 2 tablespoons butter, softened 1 tablespoon cognac 1 tablespoon lemon juice 1 tablespoon minced onion ½ teaspoon Worcestershire sauce 4 dashes hot sauce salt and ground black pepper to taste ½ pound skinless, boneless smoked bluefish, flaked

Nutrition Info

56.9 calories carbohydrate: 0.4 g cholesterol: 16.3 mg fat: 4 g fiber: : - protein: 3.9 g saturatedFat: 2.5 g servingSize: - sodium: 193.9 mg sugar: 0.1 g transFat: : - unsaturatedFat: : -

Directions

Blend cream cheese and butter in a food processor until smooth, 10 to 15 pulses. Scrape down sides of bowl. Add cognac, lemon juice, onion, Worcestershire sauce, hot sauce, salt, and pepper to cream cheese mixture, pulse until blended, scraping down sides 2 to 3 times.
Sprinkle fish into cream cheese mixture and pulse just until blended. Transfer pate to a bowl, cover with plastic wrap, and refrigerate until chilled, 3 hours to overnight.

Recipe Yield

1 cup

Recipe Note

The added flavors (onion, cognac, etc.) accentuate but don't overpower the smoky goodness of the fish.

Alternatives to this recipe

Pocasset Smoked Bluefish Pate