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
Directions
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.
