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Smoked Whitefish Spread

Smoked Whitefish Spread

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  • Makes: 14 servings
  • Yield: 1 3/4 cups
  • Hands On 25 mins
  • Total Time 2 hrs

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Horseradish adds zing, celery adds crunch and pickles add tang to this addictive cream cheese spread. We prefer to serve it with unsalted crackers or flatbread. Look for smoked whitefish at specialty groceries, or substitute another hot-smoked fish (such as salmon).

Ingredients

  • 8 ounces smoked white fish, skin and bones removed
  • 3 ounces cream cheese, softened
  • 2 tablespoons finely chopped celery
  • 2 tablespoons finely chopped dill pickle
  • 1 finely chopped green onion
  • 2 tablespoons mayonnaise
  • 1 1/2 teaspoons prepared horseradish
  • 1 1/2 teaspoons dill pickle juice
  • 1 teaspoon Dijon-style mustard

Directions

  1. In a medium bowl, mash together white fish and cream cheese with a fork. Stir in celery, pickle, green onion, mayonnaise, horseradish, pickle juice and mustard until well combined.
  2. Transfer mixture to a serving bowl and cover with plastic wrap. Refrigerate for at least 2 hours or up to 3 days.

Nutrition Facts

(Smoked Whitefish Spread)

Servings Per Recipe 14, sugar (g) 0, fiber (g) 0, chol. (mg) 13, Thiamin (mg) 0, sodium (mg) 243, Fat, total (g) 4, vit. C (mg) 0, Cobalamin (Vit. B12) (µg) 1, cal. (kcal) 53, vit. A (IU) 130, pro. (g) 4, Polyunsaturated fat (g) 1, Folate (µg) 3, Monounsaturated fat (g) 1, Pyridoxine (Vit. B6) (mg) 0, iron (mg) 0, carb. (g) 0, Niacin (mg) 0, calcium (mg) 11, sat. fat (g) 1, Riboflavin (mg) 0, Potassium (mg) 86, Trans fatty acid (g) 0

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