SMOKED BLUEFISH PATE

By BobD

Ingredients

• YIELD 4 CUPS
• Serve it with Kalamata olives and commercial pickled cipollinis (bulbs of grape hyacinths that taste like pickled onions). Pickled onions are a fine substitute.
• 1 pound smoked bluefish fillets
• 8 ounces cream cheese
• 1/4 cup butter
• 2 tablespoons Cognac
• 3 tablespoons minced onion
• 1/2 teaspoon Worcestershire sauce
• 2 tablespoons fresh lemon juice
• Salt
• Freshly milled black pepper
• Chopped toasted walnuts or hazelnuts (optional)

Preparation

Step 1

Puree the bluefish, cream cheese, butter, and Cognac in a food processor.

Add the onion, Worcestershire sauce, and lemon juice.

Pulse the machine on and off until the ingredients are combined.

Season with salt and pepper to taste.

Pack into a serving dish and sprinkle with the nuts, if using.