Saturday, July 10, 2010
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| Special Occasion Smoked Bluefish Pate |
"This smooth recipe is a traditional excursion standby. Smoked bluefish is blended into a creamy, zesty unfold. Smoked salmon or tuna may be substituted for bluefish. Serve with crackers."
Ingredients :
- 1/2 pound skinless, boneless smoked bluefish
- 1 (eight ounce) package cream cheese, softened
- 1 half teaspoons prepared Dijon-fashion mustard
- 1 1/2 teaspoons organized horseradish
Instructions :
| Prep : 20M | Cook : 16M | Ready in : 6H20M |
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- Break up smoked bluefish and region in a food processor with cream cheese. Use pulse setting to mixture easy. Mix in organized Dijon-fashion mustard and horseradish. Blend to preferred consistency. Increase quantities of mustard and horseradish, if preferred. Cover and relax inside the refrigerator 6 hours, or in a single day, before serving.
Notes :
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