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Pocasset Smoked Bluefish Pate

Rated as 5 out of 5 Stars

"The added flavors (onion, cognac, etc.) accentuate but don't overpower the smoky goodness of the fish."
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3 h 20 m servings 57
Original recipe yields 16 servings (1 cup)


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  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.
  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.


  • Cook's Note:
  • We caught this bluefish off the coast of Gay Head, Martha's Vineyard on a stormy August morning. We froze the fish right away in zipper bags, and a month later I smoked it in apple wood using the method found in the fantastic blog, Dave's Cupboard.

Nutrition Facts

Per Serving: 57 calories; 4 0.4 3.9 16 194 Full nutrition

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Made this as an appetizer on Thanksgiving. Had to substitute bluefish with trout, but it was delicious. Served on peppered water crackers. Will be making this again.