Smoked Bluefish Pâté

Yield: 4 cups

Ingredients

• 1 1/2  pounds  smoked bluefish fillets, skinned
• 2  (8-ounce) packages cream cheese, softened
• 3  tablespoons  lemon juice
• 2 1/2  tablespoons  cognac
• 1/8  teaspoon  freshly ground pepper
• 1  medium-size purple onion, minced
• 1/2  cup  minced fresh dill
• 2  tablespoons  capers
• Garnish: lemon wedges, fresh dill sprigs

Preparation

Remove and discard dark meat from fish fillets. Flake white meat, and set aside.

Beat cream cheese at medium speed with electric mixer until fluffy. Add lemon juice, cognac, and pepper; beat until thoroughly blended. Stir in fish, onion, dill, and capers. Pack into 1-quart crock or bowl; cover and chill two hours. Let stand at room temperature 15 to 30 minutes to soften; serve with crackers or crostini. Garnish, if desired.