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Pocasset Smoked Bluefish Pate The Best Recipes

Trying to find recipes Pocasset Smoked Bluefish Pate, our own site provides recipes Pocasset Smoked Bluefish Pate that an individual need Listed below are the dishes Pocasset Smoked Bluefish Pate that will you need

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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