Special Occasion Smoked Bluefish Pate - cooking recipe

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

Preparation

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.