Smoked Fish Spread | The Jewish Week | Food & Wine

Smoked Fish Spread

Smoked Fish Spread

Smoked Fish Spread (Ronnie Fein)

Makes about 1-1/2 cups

Facebook icon
Twitter icon

8 ounces smoked fish, chopped

2 scallions, chopped

1 stalk celery, chopped

4 ounces cream cheese

2 tablespoons lemon juice

1-1/2 teaspoons prepared white horseradish

1 tablespoon chopped fresh dill

Milk, sour cream or yogurt, optional


Place the fish, scallions, celery, cream cheese, lemon juice, horseradish and dill in a food processor or blender and process until thoroughly blended. Stir in milk, sour cream, or yogurt, if desired for a lighter consistency; add more to change from a spread to a dip.

Ronnie Fein is a cookbook author, food writer and cooking teacher in Stamford. She is the author of The Modern Kosher Kitchen and Hip Kosher. Visit her food blog, Kitchen Vignettes, at, friend on Facebook at RonnieVailFein, Twitter at @RonnieVFein, Instagram at RonnieVFein.

Join The Discussion