smoked bluefish paté
yields a little more than a pint of paté
3/4 lb. smoked bluefish, pin bone and skin removed
1 lb. cream cheese
1 t lemon juice
1t horseradish
1/2 t pickapeppa sauce, or sub worcestershire sauce
1/2 cup of half and half
chives, finely chopped for garnish, optional
in a food processor, mix the cream cheese, lemon juice, horseradish and pickapeppa sauce until smooth
slowly pour in the 1/2 and 1/2
tear off pieces of smoked bluefish, add to processor and blend until well mixed
garnish with chives if desired
serve with matzo crackers, toasted baguette slices or crackers of your choice
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