Special Occasion Smoked Bluefish Pate
16 servings
Ingredients
1/2 pound skinless, boneless smoked bluefish
1 (8 ounce) package cream cheese, softened
1 1/2 teaspoons prepared Dijon-style mustard
1 1/2 teaspoons prepared horseradish
Instructions
Break up smoked bluefish and place in a food processor with cream cheese. Use pulse setting to blend smooth. Mix in prepared Dijon-style mustard and horseradish. Blend to desired consistency. Increase amounts of mustard and horseradish, if desired. Cover and chill in the refrigerator 6 hours, or overnight, before serving.
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