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:
24
Max Servings:
24
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Ingredients

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.

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Nutrition Facts

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
  • 5 Rating Star 1
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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