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Smoked Bluefish Pate II

Smoked Bluefish Pate II

  • Prep

    15 m
  • Ready In

    15 m
Karen C

Karen C

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 54 kcal
  • 3%
  • Fat:
  • 3.2 g
  • 5%
  • Carbs:
  • 0.2g
  • < 1%
  • Protein:
  • 4.8 g
  • 10%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 217 mg
  • 9%

Based on a 2,000 calorie diet

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Directions

  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.
  2. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Eugene Frank
13

Eugene Frank

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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