8 ounces cream cheese, room temp
¼ cup coarsely chopped red onion
¾ teaspoon horseradish
½ teaspoon lemon juice
1 teaspoon Dijon mustard (optional)
1 cup (7 oz.) Smoked Bluefish
In bowl of a food processor, combine cream cheese, onion, horseradish, lemon juice and mustard; process until blended. Add ½ of the smoked bluefish and process until almost smooth. Add remaining smoked fish and the capers. Pulse briefly, leaving the fish slightly chunky. Chill for 2 hours. Serve with crackers.
Smoking Bluefish-skin entire fish filet. Brine fish for 8-12 hours in refrigerator. Bring to room temp before smoking. Lightly brush fish with olive oil and smoke for 2-3 hours depending on thickness of fish. Best wood for smoking is Apple or Cherry.