Smoked Bluefish Pate

1. 1

   To smoke bluefish: Build a small charcoal fire in one-third of a grill fitted with a lid.

2. 2

   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.

3. 3

   Rub the fish with the olive oil and sprinkle generously with salt and pepper.

4. 4

   Place the fish, flesh side down, on the grill directly over the coals.

5. 5

   Cook, covered, for 4 minutes, then transfer to the side of the grill without coals.

6. 6

   Cover the grill and cook until the fish is opaque all the way through, about 6 minutes more.

7. 7

   Remove the fish and let cool completely.

8. 8

   Make the pate: Flake the bluefish into the bowl of a food processor, discarding the skin.

9. 9

   Add the cream cheese, butter and Cognac and pulse to combine.

10. 10

    Add the onions, the strained juice of half the lemon and a pinch each of salt and pepper, then pulse again to combine.

11. 11

    The puree should straddle the consistency line between a pate and a mousse.

12. 12

    Season with hot pepper sauce and more lemon juice, salt and pepper to taste.

13. 13

    Serve immediately or store in an airtight container for a day or two.

14. 14

    Serve the cold pate in ramekins or turn out onto plates, accompanied by crackers, sliced baguette or pumpernickel.

* Per serving · 4 servings · Values may vary.