Smoked Bluefish Pate II

1 Reviews

Prep: 15 min
Ready In: 15 min

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

Ingredients

1 pound skinless, boneless smoked bluefish
1/2 (8 ounce) package cream cheese, softened
3 tablespoons butter, room temperature
2 tablespoons cognac
1 tablespoon finely chopped onion
1/4 teaspoon Worcestershire sauce
1 tablespoon lemon juice
salt and ground black pepper to taste

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Metric US

Original recipe yields 3 cups

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.

Nutrition

Amount Per Serving (24 total)

Calories
54 cal
3%

Fat
3.2 g
5%

Carbs
0.2 g
< 1%

Based on a 2,000 calorie diet

Reviews (1)

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Eugene Frank

Dec. 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 tablesp..." See moreoon 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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