Pocasset Smoked Bluefish Pate

• 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

1. 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.
2. 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.

cream cheese, butter, cognac, lemon juice, onion, worcestershire sauce, hot sauce, salt, skinless

Taken from www.allrecipes.com/recipe/240117/pocasset-smoked-bluefish-pate/ (may not work)