Ingredients
2 pieces cooked bluefish, skinned and flaked (enough tomake 2 cups)
salt and pepper
5 ounces goat cheese
1 TBS greeks yogurt or sour cream
2 tsp grated onion
squeeze of lemon
heaping tsp Dijon mustard
1/4 red pepper
1 TBS fresh Parsley
Preparation
In food processor, combine fish, salt, pepper and goat cheese. Pulse until smooth Add yogurt or sour cream Add remaining ingredients Pack the pate into small bowl , sprinkle with parseley, refrig for at least 2 hours
