Smoked Trout Pate

Directions

  1. Puree the smoked salmon and trout, cream cheese, butter, Cognac, onion, Worcestershire sauce, and dill in a food processor.
  2. Add lemon juice, a few drops of hot sauce, salt and pepper, and pulse.
  3. Transfer to a bowl. Cover and refrigerate for at least 1 hour (or overnight).
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