Smoked Fish Spread | Midwest Living

Smoked Fish Spread

Smoked Fish Spread

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  • Yield: about 2 cups spread
  • Prep 20 mins
  • Chill At least 4 hrs
  • Stand 15 mins

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Smoked trout and salmon are blended with cream cheese and a variety of seasonings to create this savory appetizer spread.


  • 3 ounces smoked trout, cod, Arctic char, or whitefish fillets, skinned, boned, and flaked (about 1/2 cup)
  • 3 ounces smoked salmon, sturgeon, or mackerel skinned, boned, and flaked (about 1/2 cup)
  • 1 8 - ounce package cream cheese, softened
  • 1 teaspoon finely shredded lemon peel
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon snipped fresh flat-leaf parsley
  • 1 tablespoon snipped fresh dill or 1 teaspoon dried dillweed
  • 1 tablespoon finely chopped shallot
  • 1/4 teaspoon coarsely ground black pepper
  • Dash kosher or sea salt (optional)
  • Fresh dill (optional)
  • Pita wedges, thinly sliced French bread and/or assorted vegetables and crackers


  1. In a food processor bowl or blender container, add smoked fish pieces, cream cheese, lemon peel, and juice. Cover; blend or process until almost smooth.
  2. Transfer fish mixture to a serving container. Stir in parsley, 1 tablespoon dill, shallot, black pepper, and salt, if you like. Cover and chill in the refrigerator for at least 4 hours.
  3. To serve, let stand at room temperature for 15 minutes. If you like, garnish with additional fresh dill. Serve with pita wedges, bread or assorted vegetables and crackers. Makes about 2 cups spread.

Nutrition Facts

(Smoked Fish Spread)

vit. A (IU) 97, vit. C (mg) 1, iron (mg) 0, sat. fat (g) 2, calcium (mg) 10, sodium (mg) 51, carb. (g) 1, pro. (g) 1, chol. (mg) 11, Fat, total (g) 3, cal. (kcal) 33

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