Smoked Bluefish Pate II

Name: Smoked Bluefish Pate II
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 3
Cuisine: Mediterranean, French, European
Ingredients: 454 grams skinless, boneless smoked bluefish; 3 Tbsps butter, room temperature; 2 Tbsps cognac; 227 grams 1/2 package cream cheese, softened; 3 servings salt and ground black pepper to taste; 1 Tbsp lemon juice; 1 Tbsp finely chopped onion; 0 teaspoons Worcestershire sauce

Need From preparation to the plate, this recipe takes around 15 minutes. This recipe is typical of Mediterranean cuisine.

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

Mix in the onion, Worcestershire sauce, lemon juice, salt and pepper. Blend well using the pulse setting.

Ingredients you will need

Worcestershire Sauce

Salt And Pepper

Lemon Juice

Onion

Transfer the mixture to a medium serving bowl, and chill until serving.

Equipment you will use

Bowl

Equipment

Food Processor

Bowl

Ingredients

Servings:

454grams

skinless, boneless smoked bluefish 3Tbsps

butter, room temperature 2Tbsps

cognac 227grams

1/2 package cream cheese, softened 3servings

salt and ground black pepper to taste 1Tbsp

lemon juice 1Tbsp

finely chopped onion 0teaspoons

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. The Maysaran Arsheen Pinot Gris with a 4.5 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.