Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

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Recipe Summary test

prep:
20 mins
additional:
3 hrs
total:
3 hrs 20 mins
Servings:
16
Yield:
1 cup
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

57 calories; protein 3.9g; carbohydrates 0.4g; fat 4g; cholesterol 16.3mg; sodium 193.9mg. Full Nutrition
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