Pocasset Smoked Bluefish Pate - cooking recipe

Ingredients

4 ounces cream cheese, softened
2 tablespoons butter, softened
1 tablespoon cognac
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

Preparation

Blend cream cheese and butter in a food processor until smooth, 10 to 15 pulses. Scrape down sides of bowl. Add cognac, 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.