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
- 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.