Smoked Bluefish Pate II

Name: Smoked Bluefish Pate II
Prep time: 15 min
Total time: 15 min
Yield: 3 cups
Ingredients: 1 pound skinless, boneless smoked bluefish; ½ (8 ounce) package cream cheese, softened; 3 tablespoon butter, room temperature; 2 tablespoon cognac; 1 tablespoon finely chopped onion; ¼ teaspoon Worcestershire sauce; 1 tablespoon lemon juice; salt and ground black pepper to taste

1 Ratings
1 Reviews

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

prep:

15 mins

total:

15 mins

Servings:

Max Servings:

Nutrition Info

Ingredients

1 pound skinless, boneless smoked bluefish
½ (8 ounce) package cream cheese, softened
3 tablespoon butter, room temperature
2 tablespoon cognac
1 tablespoon finely chopped onion
¼ teaspoon Worcestershire sauce
1 tablespoon lemon juice
salt and ground black pepper to taste

Directions

Step 1

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.

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Nutrition Facts

Per Serving:

54.4 calories; 4.8 g protein; 0.23 g carbohydrates; 3.24 g fat; 15.19 mg cholesterol; 217.42 mg sodium.Full Nutrition

Reviews (1)

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1 Ratings

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Anonymous

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!

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Smoked Bluefish Pate II

Ingredients

Directions

Nutrition Facts

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