This easy recipe is a classic holiday standby. Smoked bluefish is blended into a creamy, zesty spread. Smoked salmon or tuna may be substituted for bluefish. Serve with crackers.
Ingredients
- skinless, boneless smoked bluefish: 0.5 pound
- cream cheese: 1 pack (8 ounce pack, softened)
- ½ teaspoons prepared Dijon-style mustard: 1 piece
- ½ teaspoons prepared horseradish: 1 piece
Metric Conversion
Stages of cooking
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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.
