Smoked Bluefish PateCookbook cover image courtesy of Random House
One of our most popular appetizers, bluefish pâté has been on the menu for many years. We serve it with Kalamata olives and commercial pickled cipollinis (bulbs of grape hyacinths that taste like pickled onions). Pickled onions are a fine substitute.
Recipe information
Yield
makes about 4 cups
Ingredients
1 pound smoked 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)
Preparation
Step 1
Puree the bluefish, cream cheese, butter, and Cognac in a food processor. Add the onion, Worcestershire sauce, and lemon juice. Pulse the machine on and off until the ingredients are combined. Season with salt and pepper to taste.
Step 2
Pack into a serving dish and sprinkle with the nuts, if using.
Nutrition Per Serving
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#### Nutritional analysis provided by [TasteBook
using the USDA Nutrition Database]( )
From New Legal Sea Foods Cookbook by Roger Berkowitz & Jane Doerfer Copyright (c) 2003 by Roger Berkowitz & Jane Doerfer Published by Broadway Books.
Roger Berkowitz, president and CEO of Legal Sea Foods since 1992, started working in his family's fish market at the age of ten. He frequently offers his expert opinion on the fishing industry on network news segments (CNN, CBS News, Eye on America, NBC Nightly News), has given culinary advice and demonstrations on the Today Show and Good Morning America, and lectures widely. He and his wife, Lynne, live in Newton, Massachusetts.
Jane Doerfer coauthored the previous Legal Sea Foods Cookbook with George Berkowitz. She is the author of several cookbooks, including Going Solo in the Kitchen.
Edward Koren is a regular contributor to The New Yorker and has illustrated a number of books, including A Dog’s Life and How to Eat Like a Child. He lives in Vermont.
