Smoked Bluefish Pate II

Ingredients

• 1 pound bluefish smoked boneless skinless
• 3 tablespoons butter room temperature
• 2 tablespoons cognac 
• 8 ounce cream cheese softened
• 3 servings salt and ground pepper black to taste
• 1 tablespoon juice of lemon 
• 1 tablespoon onion finely chopped
• 0.3 teaspoon worcestershire sauce 

Equipment

• food processor
• bowl

Directions

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. Blend well using the pulse setting.
3. Transfer the mixture to a medium serving bowl, and chill until serving.