Based on recipe from Legal Seafood in Boston obtained in Boston Globe.

1 lb. smoked bluefish fillet, skinned
1/2 lb. cream cheese, at room temperature
1/4 c. butter, at room temperature
3 tbsp. chopped onions
2 tbsp. cognac
2 tbsp. lemon juice
1/2 tsp. Worcestershire sauce
Salt and freshly ground black pepper, to taste

Puree the ingredients in a food processor. Pack the pate into a crock and serve with crackers or thinly sliced pieces of toast. The pate will keep in the refrigerator for four to five days, or may be frozen for up to three months.