Pocasset Smoked Bluefish Pate

Pocasset Smoked Bluefish Pate

Smoked bluefish pate made with cream cheese and a hint of cognac is the perfect spread for crackers during appetizer hour.

Preparation Time
20 mins
Total Time
20 mins
Calories
57 Calories

Recipe Instructions

Step 1
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.
Step 2
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.

Ingredients

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

Categories

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