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Smoked Bluefish Pâté

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  For the pâté:
    1/2 pound smoked bluefish (presmoked, grilled or leftovers from the
         Dijonnaise may be used)
    4 ounces (1/2 cup) cream cheese
    2 tablespoons butter
    1 tablespoon Cognac
    1 tablespoon minced red onion
    1 lemon
    Salt and freshly ground black pepper
    Hot pepper sauce
    Crackers, sliced baguette or pumpernickel.

1. To smoke bluefish: Build a small charcoal fire in one-third of a grill fitted with a lid.
    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. Rub the fish with the olive oil and sprinkle generously with salt and
    pepper. Place the fish, flesh side down, on the grill directly over the coals. Cook, covered,
    for 4 minutes, then transfer to the side of the grill without coals. Cover the grill and cook
    until the fish is opaque all the way through, about 6 minutes more. Remove the fish and
    let cool completely.

2. Make the pâté: Flake the bluefish into the bowl of a food processor, discarding the skin.
    Add the cream cheese, butter and Cognac and pulse to combine. Add the onions, the strained
    juice of half the lemon and a pinch each of salt and pepper, then pulse again to combine. The
    purée should straddle the consistency line between a pâté and a mousse. Season with hot
    pepper sauce and more lemon juice, salt and pepper to taste. Serve immediately or store in
    an airtight container for a day or two.

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