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Pocasset Smoked Bluefish Pate The Best Recipes

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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
  • 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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