Smoked Bluefish Pate
|Cream cheese||8 Ounce, softened|
|Worcestershire sauce||1 Tablespoon|
|Lemon juice||1 Tablespoon|
|Chopped parsley||1 Tablespoon|
|Red onion||1⁄2 Medium, minced|
|Hot sauce||6 Dash|
|Minced chives||1⁄4 Cup (4 tbs)|
|Boneless skinless smoked bluefish||1⁄2 Pound, flaked|
In a bowl, blend the cream cheese with the Worcestershire sauce, lemon juice, parsley, onion, hot sauce and half of the chives.
Fold the smoked bluefish into the cream cheese mixture.
Sprinkle the bluefish pate with the remaining chives and serve with the toasts or crackers.