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Smoked Fish Spread
Chill: At least4 hrs
Stand: 15 mins
Ingredients
- 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
Directions
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.
