Legal Seafood Smoked Bluefish Pate

1 pound smoked bluefish fillet
1/2 pound cream cheese
1/4 cup butter
3 tablespoons minced onion
2 tablespoons Cognac
2 tablespoons lemon juice
1/2 teaspoon Worcestershire sauce
Freshly ground pepper

Puree bluefish, cream cheese, room temperature butter and Cognac in food processor. Add onion, lemon juice and Worcestershire. Pulse machine on and off to combine. Taste and season with pepper, and with salt if needed. Pack into a crock and serve with crackers or melba toast.

Will keep in refrigerator for 4 or 5 days, or may be frozen for up to 3 months.

Makes about 4 cups.