Name: Smoked Bluefish Pate
Yield: makes about 4 cups
Ingredients: 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)

Smoked Bluefish PateCookbook cover image courtesy of Random House

One of our most popular appetizers, bluefish pâté has been on the menu for many years. We serve it with Kalamata olives and commercial pickled cipollinis (bulbs of grape hyacinths that taste like pickled onions). Pickled onions are a fine substitute.

Recipe notes

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