->Smoked Fish Pate 01 <-

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.