smoked-bluefish-pate-ii

Smoked Bluefish Pate II

1 Review Add a Pic
  • Prep

    15 m
  • Ready In

    15 m
Karen C
Recipe by  Karen C

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

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 3 cups

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.

Share It

Review (1)

Rate This Recipe
Eugene Frank
12

Eugene Frank

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!

More Reviews

Similar Recipes

Red Salmon Pate
(27)

Red Salmon Pate

Easy Liver Pate
(16)

Easy Liver Pate

Smoked Tuna Dip
(12)

Smoked Tuna Dip

Pate
(7)

Pate

Mock Pate de Foie Gras
(4)

Mock Pate de Foie Gras

Easy Liver Pate II
(4)

Easy Liver Pate II

Nutrition

Amount Per Serving (24 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Easy Liver Pate

>

next recipe:

Smoked Fish Pate