Steel-cut oats with yogurt, stevia extract, coconut milk, and blueberries overnight.
| Prep Time: | 20 mins |
| Additional Time: | 6 hrs |
| Total Time: | 6 hrs 20 mins |
| Servings: | 16 |
| Yield: | 2 cups |
Ingredients
- 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
Instructions
- 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.
Reviews
We always have smoked fish from our fishing friends, and I needed to use the smoked tuna. This is super simple, but is yummy. It is thick, so needs to be spread, not dipped. Try different crackers with it, as it changes the flavor. Good for a hearty protein appetizer.