Smoked Bluefish Pâté

Ingredients

• ½ pound smoked bluefish, any skin removed
• 8 ounce package cream cheese, softened to room temperature
• 1 tablespoon horseradish
• 1/8 teaspoon cayenne pepper
• 1 heaping teaspoon finely chopped fresh parsley
• 1 heaping teaspoon finely chopped onion
• Freshly ground black pepper to taste

Instructions

1. 1

   In the bowl of a food processer, break up the bluefish by pulsing a few times.

2. 2

   Add all of the other ingredients.

3. 3

   Pulse on and off until fully combined.

4. 4

   Serve in a bowl along with some crackers or bread. Or if desired, put the softened mixture into a large pastry bag fitted with a large star tip and pipe onto the crackers.