SMOKED BLUEFISH SPREAD
1-pound smoked bluefish filets
1, 8-ounce bar cream cheese, softened
1 cup red onion, finely chopped
5 tablespoons capers
2 tablespoons prepared horseradish
¼ cup sour cream
2 tablespoons lemon zest (about 1 lemon)
4 tablespoons fresh lemon juice (about 1 lemon)
¼ cup fresh dill, chopped (packed)
Remove the skin from the bluefish filets and scrape out most of the very dark meat on the bottom of the filet (usually down the center). Place the fish in a food processor and pulse until fish is shredded into evenly sized, very small pieces.
Combine the fish with all of the remaining ingredients in a large bowl and stir until everything is well mixed. Garnish with more red onion and dill. Serve with crackers and a nice dry white!
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