Smoked Bluefish Pate II
24 servings
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
Instructions
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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