Smoked Bluefish Pate I

½ pound smoked bluefish

4 ounces mascarpone cheese

2 tablespoons lemon juice

1 tablespoon prepared horseradish

1 teaspoon prepared Dijon-style mustard

1 pinch ground cayenne pepper

2 tablespoons finely chopped red onion

salt to taste

Crumble the smoked bluefish. Place bluefish and mascarpone cheese into a food processor. Blend well using the pulse setting.

Transfer bluefish mixture to a medium bowl. Mix in the lemon juice, horseradish, Dijon-style mustard, cayenne pepper, red onion and salt.