Smoked Blue Fish

---

1 pound smoked bluefish fillets
¼ pound cream cheese
3 tablespoons butter
2 tablespoons Cognac
1 tablespoons minced onion (or scallions)
¼ - ½ teaspoon Worcestershire sauce
1 tablespoon lemon juice (fresh)
Salt
Freshly ground black pepper

Puree the bluefish, cream cheese, butter, and Cognac in a food processor. Add the onions (or scallions), Worcestershire sauce, and lemon juice and pulse the machine on and off until the ingredients are combined. Taste and correct the seasoning with salt and pepper.

Pack into a crock and serve with crackers or thinly sliced pieces of toast. The pate will keep in the refrigerator for 4-5 days, or may be frozen for up to 3 months. (Makes about 3 ¼ cups)