Smoked Bluefish Pate

• 1 cup hickory chips, soaked in water for at least 30 minutes
• 1/2 pound skin-on bluefish fillets, bones removed
• 1 tablespoon extra virgin olive oil
• Kosher salt
• freshly ground black pepper
• 1/2 pound smoked bluefish (presmoked, grilled or leftovers from the Dijonnaise may be used)
• 4 ounces (1/2 cup) cream cheese
• 2 tablespoons butter
• 1 tablespoon Cognac
• 1 tablespoon minced red onion
• 1 lemon
• Salt
• freshly ground black pepper
• Hot pepper sauce
• Crackers
• sliced baguette or pumpernickel

1. To smoke bluefish: Build a small charcoal fire in one-third of a grill fitted with a lid.
2. When the coals are covered with gray ash and the fire is at medium heat (you can hold your hand 5 inches above the coals for 3 to 4 seconds), add a handful of the wet hickory chips to the fire.
3. Rub the fish with the olive oil and sprinkle generously with salt and pepper.
4. Place the fish, flesh side down, on the grill directly over the coals.
5. Cook, covered, for 4 minutes, then transfer to the side of the grill without coals.
6. Cover the grill and cook until the fish is opaque all the way through, about 6 minutes more.
7. Remove the fish and let cool completely.
8. Make the pate: Flake the bluefish into the bowl of a food processor, discarding the skin.
9. Add the cream cheese, butter and Cognac and pulse to combine.
10. Add the onions, the strained juice of half the lemon and a pinch each of salt and pepper, then pulse again to combine.
11. The puree should straddle the consistency line between a pate and a mousse.
12. Season with hot pepper sauce and more lemon juice, salt and pepper to taste.
13. Serve immediately or store in an airtight container for a day or two.
14. Serve the cold pate in ramekins or turn out onto plates, accompanied by crackers, sliced baguette or pumpernickel.

hickory chips, bluefish, extra virgin olive oil, kosher salt, freshly ground black pepper, bluefish, cream cheese, butter, cognac, red onion, lemon, salt, freshly ground black pepper, pepper sauce, crackers, baguette

Taken from cooking.nytimes.com/recipes/1014240 (may not work)