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

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

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.