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| Pocasset Smoked Bluefish Pate |
"The added flavors (onion, cognac, etc.) accentuate but don't overpower the smoky goodness of the fish."
Ingredients :
- 4 ounces cream cheese, softened
- 2 tablespoons butter, softened
- 1 tablespoon cognac
- 1 tablespoon lemon juice
- 1 tablespoon minced onion
- 1/2 teaspoon Worcestershire sauce
- 4 dashes hot sauce
- salt and ground black pepper to taste
- 1/2 pound skinless, boneless smoked bluefish, flaked
Instructions :
| Prep : 20M | Cook : 16M | Ready in : 3H20M |
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- Blend cream cheese and butter in a food processor until smooth, 10 to 15 pulses. Scrape down sides of bowl. Add cognac, lemon juice, onion, Worcestershire sauce, hot sauce, salt, and pepper to cream cheese mixture; pulse until blended, scraping down sides 2 to 3 times.
- Sprinkle fish into cream cheese mixture and pulse just until blended. Transfer pate to a bowl, cover with plastic wrap, and refrigerate until chilled, 3 hours to overnight.
Notes :
- We caught this bluefish off the coast of Gay Head, Martha's Vineyard on a stormy August morning. We froze the fish right away in zipper bags, and a month later I smoked it in apple wood using the method found in the fantastic blog, Dave's Cupboard.
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