Smoked Bluefish Pate II Recipe

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

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

Directions
step 1: 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.

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