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