Smoked Bluefish Pate II

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

This favorite version of smoked bluefish pate tastes just like the kind served in the Legal Seafood restaurants. It's delicious!

 By Karen C.
Advertisement

Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified

Directions

  • Puree the bluefish, cream cheese, butter and cognac in a food processor. Mix in the onion, Worcestershire sauce, lemon juice, salt and pepper. Blend well using the pulse setting. Transfer the mixture to a medium serving bowl, and chill until serving.

    Advertisement

Nutrition Facts

Per Serving:
54 calories; 3.2 g total fat; 15 mg cholesterol; 217 mg sodium. 0.2 g carbohydrates; 4.8 g protein; Full Nutrition

Reviews (1)

Read More Reviews

Most helpful positive review

Eugene Frank
Rating: 5 stars
12/14/2007
This is an excellent appetizer! After experimenting with it twice I've concluded that I prefer the following modifications: Use 6 oz. cream cheese and leave out the butter. Use an additional tablespoon of cognac and a generous 2 tablespoons of onion. Bump the Worcestershire up to 3/4 tablespoon. Use 2 tablespoons of lemon juice. Add 3/4 teaspoon of Tabasco sauce. Don't skimp on the salt and pepper. Yum! Read More
Helpful
(15)
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Eugene Frank
Rating: 5 stars
12/14/2007
This is an excellent appetizer! After experimenting with it twice I've concluded that I prefer the following modifications: Use 6 oz. cream cheese and leave out the butter. Use an additional tablespoon of cognac and a generous 2 tablespoons of onion. Bump the Worcestershire up to 3/4 tablespoon. Use 2 tablespoons of lemon juice. Add 3/4 teaspoon of Tabasco sauce. Don't skimp on the salt and pepper. Yum! Read More
Helpful
(15)
Eugene Frank
Rating: 5 stars
12/14/2007
This is an excellent appetizer! After experimenting with it twice I've concluded that I prefer the following modifications: Use 6 oz. cream cheese and leave out the butter. Use an additional tablespoon of cognac and a generous 2 tablespoons of onion. Bump the Worcestershire up to 3/4 tablespoon. Use 2 tablespoons of lemon juice. Add 3/4 teaspoon of Tabasco sauce. Don't skimp on the salt and pepper. Yum! Read More
Helpful
(15)