Smoked Bluefish Pate

Name: Smoked Bluefish Pate
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, French, European
Ingredients: 454 grams smoked bluefish fillets; 59 milliliters butter; 2 Tbsps Cognac; 227 grams cream cheese; 2 Tbsps fresh lemon juice; 3 Tbsps minced onion; 4 servings Freshly milled black pepper; 4 servings Salt; 1 teaspoons Worcestershire sauce

Smoked Bluefish Pate

The recipe Smoked Bluefish Pate could satisfy your Mediterranean craving in roughly 45 minutes. This hor d'oeuvre has 778 calories, 30g of protein, and 67g of fat per serving. This recipe serves 4. It is a good option if you're following a gluten free and pescatarian diet. 1 person found this recipe to be scrumptious and satisfying. Head to the store and pick up freshly milled pepper, butter, salt, and a few other things to make it today.

Instructions

Puree the bluefish, cream cheese, butter, and Cognac in a food processor.

Ingredients you will need

Cream Cheese

Bluefish

Butter

Cognac

Equipment you will use

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.

Ingredients you will need

Worcestershire Sauce

Salt And Pepper

Lemon Juice

Onion

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

Ingredients you will need

Nuts

Taste

Book, using the USDA Nutrition Database

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.

Ingredients you will need

Fish

Hot Dogs

Equipment

Food Processor

Ingredients

Servings:

454grams

smoked bluefish fillets 59milliliters

butter 2Tbsps

Cognac 227grams

cream cheese 2Tbsps

fresh lemon juice 3Tbsps

minced onion 4servings

Freshly milled black pepper 4servings

Salt 1teaspoons

Worcestershire sauce

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Alsace Willm Pinot Gris Reserve. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 16 dollars per bottle.