![bluefish pate bluefish pate](https://bostonsmokedfish.com/wp-content/uploads/2020/12/Bluefish-Pate-6oz-FRONT-scaled.jpg)
Season with hot pepper sauce and more lemon juice, salt and pepper to taste. The purée should straddle the consistency line between a pâté and a mousse.
![bluefish pate bluefish pate](https://s.yimg.com/aah/lobstersales2/gourmet-smoked-bluefish-pate-8.jpg)
Add the onions, the strained juice of half the lemon and a pinch each of salt and pepper, then pulse again to combine. Add the cream cheese, butter and Cognac and pulse to combine.
![bluefish pate bluefish pate](https://i.pinimg.com/736x/28/dd/69/28dd698dea258451793494938fe7c093--smoked-fish-chicken-livers.jpg)
Place the fish, flesh side down, on the grill directly over the coals. Rub the fish with the olive oil and sprinkle generously with salt and pepper. 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.
#Bluefish pate free#
Feel free to customize to your own taste. A dash of soy sauce does not go amiss, either. Old-time New Englanders add Worcestershire sauce f or a deeper flavor. Kick it up with as much hot sauce as you want. There are many variations: Mix by hand for a course paté or in a food processor for a smoother blend. It’s a popular menu item on Nantucket and Martha’s Vineyard, as well as across the Cape. Smoked Bluefish Paté originated in New England, most likely at the famous Legal Seafood restaurant in Boston using smoked bluefish from the Steve Connolly Seafood company.