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


Recipe Summary

20 mins
3 hrs
3 hrs 20 mins
1 cup


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


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.

  • 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 8% DV; carbohydrates 0.4g; fat 4g 6% DV; cholesterol 16.3mg 5% DV; sodium 193.9mg 8% DV. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
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Rating: 5 stars
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. Read More