Special Occasion Smoked Bluefish Pate

½ pound skinless, boneless smoked bluefish

1 (8 ounce) package cream cheese, softened

1 ½ teaspoons prepared Dijon-style mustard

1 ½ teaspoons prepared horseradish

Break up smoked bluefish and place in a food processor with cream cheese. Use pulse setting to blend smooth. Mix in prepared Dijon-style mustard and horseradish. Blend to desired consistency. Increase amounts of mustard and horseradish, if desired. Cover and chill in the refrigerator 6 hours, or overnight, before serving.