pocasset smoked bluefish pate

Ingredients

• Servings: 1
• 4 ounces cream cheese, softened
• 2 tablespoons butter, softened
• 1 tablespoon
• 1 tablespoon lemon juice
• 1 tablespoon minced onion
• 1/2 teaspoon worcestershire sauce
• 4 dashes hot sauce
• salt and ground black pepper to taste
• 1/2 pound skinless, boneless smoked bluefish, flaked

Recipe

Preparation Time: 20 mins Ready Time: 3 hrs 20 mins


• blend cream cheese and butter in a food processor until smooth, 10 to 15 pulses. scrape down sides of bowl. add , 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.