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Pocasset Smoked Bluefish Pate

2.5 smoking times and what temperature are ribs done.

Recipe Summary Pocasset Smoked Bluefish Pate

The added flavors (onion, cognac, etc.) accentuate but don't overpower the smoky goodness of the fish.

Ingredients | Smoking Times And Temps Chart

4 ounces cream cheese, softened

2 tablespoons butter, softened

1 tablespoon cognac

1 tablespoon lemon juice

1 tablespoon minced onion

½ teaspoon Worcestershire sauce

4 dashes hot sauce

salt and ground black pepper to taste

½ pound skinless, boneless smoked bluefish, flaked

Directions

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.

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.

Info | Smoking Times And Temps Chart

prep: 20 mins additional: 3 hrs total: 3 hrs 20 mins Servings: 16 Yield: 1 cup

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