Smoked Bluefish Pate II

• 1 pound skinless, boneless smoked bluefish
• 1/2 (8 ounce) package cream cheese, softened
• 3 tablespoons butter, room temperature
• 2 tablespoons cognac
• 1 tablespoon finely chopped onion
• 1/4 teaspoon Worcestershire sauce
• 1 tablespoon lemon juice
• salt and ground black pepper to taste

1. Puree the bluefish, cream cheese, butter and cognac in a food processor.
2. Mix in the onion, Worcestershire sauce, lemon juice, salt and pepper.
3. Blend well using the pulse setting.
4. Transfer the mixture to a medium serving bowl, and chill until serving.

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

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