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Pocasset Smoked Bluefish Pate


"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 cals
Original recipe yields 16 servings (1 cup)

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  • Prep

  • Ready In

  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 g fat; 0.4 g carbohydrates; 3.9 g protein; 16 mg cholesterol; 194 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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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.