May We Recommend: Fish Spreads | The Jewish Week | Food & Wine

May We Recommend: Fish Spreads

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If you’re like me, you don’t want to spend too much time preparing brunch foods. That’s why I developed several quickie fish dips for just this kind of entertaining. They take just minutes to prepare. I make one, or sometimes several for the occasion. The base recipe is the same for all of them, but the types of fish and the flavoring elements (fresh herbs, spices, and so on) are different so what I serve doesn’t seem repetitive.

Here’s how: process some cream cheese (food processor, blender, hand mixer), with any kind of flavorful fish: leftover salmon, bluefish, trout, or mackerel; chopped smoked fish (any kind), sardines, etc. Mix in flavoring (fresh dill, tarragon, chives, scallion, shallot, chili pepper, red onion; lemon juice, hot sauce, soy sauce, horseradish, mustard, Worcestershire sauce, etc.) until all the ingredients are evenly distributed. Add a couple of spoons-full of milk, sour cream, or unflavored yogurt if you prefer a lighter texture.

Need a dip instead of a spread? Stir in more sour cream, milk, or unflavored yogurt until it becomes the consistency you prefer.

That’s it.

I told you it was easy!

Smoked Fish Spread

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