Blue Fish Pate

I made this Bluefish Pate which was extremely nice and very easy.  I got the idea from a restaurant I had just been in Providence called Local 121.  They served a blue fish pate there that was very nice; I Googled around for it when I got home.  I bought our normal Thursday night blue fish and had about 1/4 lb. left over that I used for the pate the next day; I adjusted the ingredients accordingly.  For the cream cheese, I used Lake Champlain’s cream cheese which is a personal favorite. This is rich, flavorful and goes well as nice summer mezze.


  • 1 pound bluefish fillets
  • 8 ounces cream cheese
  • 1/4 cup butter
  • 2 tablespoons Cognac
  • 3 tablespoons minced onion
  • 1/2 teaspoon Worcestershire sauce
  • 2 tablespoons fresh lemon juice
  • Salt
  • Freshly milled black pepper
  • Chopped toasted walnuts or hazelnuts (optional)


Mash together the bluefish, cream cheese, butter, and Cognac with a wooden spoon. Add the onion, Worcestershire sauce, and lemon juice. Season with salt and pepper to taste.

Pack into a serving dish and sprinkle with the nuts, if using.