pocasset-smoked-bluefish-pate.json

{
    "directions": [
        "Blend cream cheese and butter in a food processor until smooth, 10 to 15 pulses. Scrape down sides of bowl. Add cognac, lemon juice, onion, Worcestershire sauce, hot sauce, salt, and pepper to cream cheese mixture; pulse until blended, scraping down sides 2 to 3 times.",
        "Sprinkle fish into cream cheese mixture and pulse just until blended. Transfer pate to a bowl, cover with plastic wrap, and refrigerate until chilled, 3 hours to overnight."
    ],
    "ingredients": [
        "4 ounces cream cheese, softened",
        "2 tablespoons butter, softened",
        "1 tablespoon cognac",
        "1 tablespoon lemon juice",
        "1 tablespoon minced onion",
        "1/2 teaspoon Worcestershire sauce",
        "4 dashes hot sauce",
        "salt and ground black pepper to taste",
        "1/2 pound skinless, boneless smoked bluefish, flaked"
    ],
    "language": "en-US",
    "source": "allrecipes.com",
    "tags": [],
    "title": "Pocasset Smoked Bluefish Pate",
    "url": "http://allrecipes.com/recipe/240117/pocasset-smoked-bluefish-pate/"
}