Info
- Course: Cold Appetizer, Hors D'oeuvre
- Skill Level: Easy
- Cost: Moderate
- Favorited: 21 Times
Can be made ahead of time.
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Smoked Fish Spread
Cookbook
Once you have the smoked fish, which is available at the local delicatessen, this appetizer can be prepared in minutes.
Yield : Makes 4–6 servings
Prep Time : 10 mins, plus chilling
Ingredients
- 9 oz (250g) smoked trout or hot-smoked salmon, filleted and skinned
- 6 oz (170g) whipped cream cheese
- 1 tbsp fresh lemon juice
- 1 tsp prepared horseradish, or more to taste
- Freshly ground pepper
- Pinch of paprika, for garnishing
Special Equipment:
- Food processor
Directions
1. Cut the smoked fish into 1in (2.5cm) pieces. Place in a food processor and add the cheese, lemon juice, and horseradish. Pulse until smooth. Season with pepper and more horseradish if you wish. Cover and refrigerate until chilled, at least 1 hour and up to 24 hours.
2. Transfer to a serving bowl and sprinkle with paprika.
Good with melba toast, toasted slices of whole-grain bread, or chunks of baguette.
Variation:
Smoked Eel Spread: Try making the spread with smoked eel, a traditional Dutch delicacy.
Notes
Prepare ahead: The spread can be refrigerated for up to one day. Add the garnishes when ready to serve.
Freezing Information: Freeze for up to 1 month without garnishes.
© 2008 Dorling Kindersley
Nutritional Information
Nutrients per serving
Nutritional information is based on 6 servings.
148 kcal
3 % daily value
2 % daily value
4 % daily value
119 mg
11 mg
9 g
1 g
0 g
1 g
41 mg
427 mg
6 g
12 g
3 % daily value
