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.
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 t...