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Legal Seafood Smoked Bluefish Pate




  1. Puree bluefish, cream cheese, room temperature butter and Cognac in food processor.
  2. Add onion, lemon juice and Worcestershire. Pulse machine on and off to combine.
  3. Taste and season with pepper, and with salt if needed.
  4. Pack into a crock and serve with crackers or melba toast.

Makes about 4 cups.

Will keep in refrigerator for 4 or 5 days, or may be frozen for up to 3 months.


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