POCASSET SMOKED BLUEFISH PATE

Pocasset Smoked Bluefish Pate image

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

Provided by IANNACONE

Categories Appetizers and Snacks Dips and Spreads Recipes Pate Recipes

Time 3h20m

Yield 16

Number Of Ingredients 9

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

Steps:

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.

Nutrition Facts : Calories 56.9 calories, Carbohydrate 0.4 g, Cholesterol 16.3 mg, Fat 4 g, Protein 3.9 g, SaturatedFat 2.5 g, Sodium 193.9 mg, Sugar 0.1 g