Smoked Bluefish Pâté

This bluefish pâté has all the makings of a traditional fish dip - cream cheese, lemon, herbs - with a few updates to give it some zing.

8 oz smoked bluefish, boneless, skinless
4 oz cream cheese
3 Tbsp. lemon juice, freshly squeezed
3 Tbsp. butter, softened
1 Tbsp. wasabi paste
½ cup red onion, finely chopped
2 Tbsp. fresh dill, finely chopped
sea salt
black pepper, freshly ground

To Serve:
crackers, bread or crudités

In a food processor, combine the bluefish with the cream cheese, lemon juice, butter and wasabi paste and pulse until smooth.

Scrape the fish into a bowl and stir in the red onion and dill and season with salt and pepper. Serve with crackers, bread, or crudité.

Makes 2¼ cups.