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1
To smoke bluefish: Build a small charcoal fire in one-third of a grill fitted with a lid.
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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.
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3
Rub the fish with the olive oil and sprinkle generously with salt and pepper.
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4
Place the fish, flesh side down, on the grill directly over the coals.
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5
Cook, covered, for 4 minutes, then transfer to the side of the grill without coals.
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6
Cover the grill and cook until the fish is opaque all the way through, about 6 minutes more.
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7
Remove the fish and let cool completely.
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8
Make the pate: Flake the bluefish into the bowl of a food processor, discarding the skin.
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9
Add the cream cheese, butter and Cognac and pulse to combine.
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10
Add the onions, the strained juice of half the lemon and a pinch each of salt and pepper, then pulse again to combine.
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11
The puree should straddle the consistency line between a pate and a mousse.
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12
Season with hot pepper sauce and more lemon juice, salt and pepper to taste.
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13
Serve immediately or store in an airtight container for a day or two.
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14
Serve the cold pate in ramekins or turn out onto plates, accompanied by crackers, sliced baguette or pumpernickel.
