Smoked Bluefish Pate
- Preparing Time: -
- Total Time: -
- Served Person: makes about 4 cups
- 1/4 cup butter
- salt
- 1/2 teaspoon worcestershire sauce
- 8 ounces cream cheese
- 2 tablespoons fresh lemon juice
- 2 tablespoons cognac
- 3 tablespoons minced onion
Preparation 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. null Nutritional analysis provided by TasteBook, using the USDA Nutrition Database From New Legal Sea Foods Cookbook by Roger Berkowitz & Jane Doerfer Copyright (c) 2003 by Roger Berkowitz & Jane Doerfer Published by Broadway Books. Roger Berkowitz, president and CEO of Legal Sea Foods since 1992, started working in his family's fish market at the age of ten. He frequently offers his expert opinion on the fishing industry on network news segments (CNN, CBS News, Eye on America, NBC Nightly News), has given culinary advice and demonstrations on the Today Show and Good Morning America, and lectures widely. He and his wife, Lynne, live in Newton, Massachusetts. Jane Doerfer coauthored the previous Legal Sea Foods Cookbook with George Berkowitz. She is the author of several cookbooks, including Going Solo in the Kitchen. Edward Koren is a regular contributor to The New Yorker and has illustrated a number of books, including A Dog’s Life and How to Eat Like a Child. He lives in Vermont.
Preparation 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. null Nutritional analysis provided by TasteBook, using the USDA Nutrition Database From New Legal Sea Foods Cookbook by Roger Berkowitz & Jane Doerfer Copyright (c) 2003 by Roger Berkowitz & Jane Doerfer Published by Broadway Books. Roger Berkowitz, president and CEO of Legal Sea Foods since 1992, started working in his family's fish market at the age of ten. He frequently offers his expert opinion on the fishing industry on network news segments (CNN, CBS News, Eye on America, NBC Nightly News), has given culinary advice and demonstrations on the Today Show and Good Morning America, and lectures widely. He and his wife, Lynne, live in Newton, Massachusetts. Jane Doerfer coauthored the previous Legal Sea Foods Cookbook with George Berkowitz. She is the author of several cookbooks, including Going Solo in the Kitchen. Edward Koren is a regular contributor to The New Yorker and has illustrated a number of books, including A Dog’s Life and How to Eat Like a Child. He lives in Vermont.
