Smoked Bluefish Pate - cooking recipe

Ingredients

1/3 lb smoked bluefish (or salmon, or smoked trout)
8 ounces cream cheese, room temperature
1 tablespoon Worcestershire sauce
5 drops Tabasco sauce
2 tablespoons fresh dill, minced fine
2 tablespoons flat leaf parsley, minced fine

Preparation

Crumble or shred the fish semi-fine.
Whip the cream cheese in the mixer until ligt, then add the fish and remaining ingredients and mix until combined.
Scrape into a bowl and refrigerate, covered with plastic, until service.
Serve with crackers.