Recipe Archives->Dips->Smoked Fish Pate 01

Smoked Fish Pate
Serving Size: 8

8 ounces light cream cheese 
1/2 pound bluefish smoked
1 1/2 teaspoons dijon mustard 
1 1/2 teaspoons horseradish 

Break up smoked fish with fingers, put in bowl of food processor
along with cream cheese.  Use on-off setting to mix until smooth.
Scrape sides of container and add mustard and horseradish.  Mix
again.  Taste for seasoning and add more mustard or horseradish as
needed.  Pack mixture tightly into a crock or serving bowl.  Cover
tightly and refrigerate for several hours or overnight.  Serve with
crackers.  Keeps for up to a week.

Variation: Substitute smoked tuna for the bluefish, if desired.

Printable version: smoked-fish-pate01.txt.