- 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
- 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.