Smoked Fish Spread Platter Recipe
Smoked fish spread served with crackers and cucumber slices
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Ingredients
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Smoked Fish Spread
Platter Accompaniments
Method
Smoked Fish Spread
- 1
Prepare the fish
Check the smoked fish for any remaining bones and skin. Use your fingers or a fork to flake the fish into small pieces. Remove any large cartilage. Measure approximately 8 oz flaked smoked fish.
- 2
Soften bases
Leave the cream cheese and butter at room temperature for 20–30 minutes so they soften, or warm briefly in a bowl set over warm water for 2–3 minutes to loosen for easier blending.
- 3
Combine ingredients
In a medium mixing bowl, add the softened cream cheese, Greek yogurt (or sour cream), softened butter, lemon juice, and Dijon mustard. Use a rubber spatula or electric hand mixer on low to mix until mostly smooth.
- 4
- 5
Adjust texture and flavor
If the spread is too firm, add an extra teaspoon or two of yogurt to loosen. Taste and adjust salt, lemon juice, or pepper as needed. Chill the spread for at least 30 minutes to let flavors meld (optional but recommended).
- 6
Finish and plate
Transfer the spread to a shallow serving bowl or small platter. Smooth the top with a spatula and sprinkle a few extra chopped chives and dill on top for color. Drizzle a few drops of olive oil if desired.
Platter Assembly
- 7
Arrange crackers on one side of a serving platter in small overlapping stacks or fan shapes to provide easy reach.
- 8
- 9
- 10
Provide small spreader knives or cocktail forks so guests can place spread on crackers or cucumber slices. Serve chilled or at cool room temperature. Leftovers keep covered in the refrigerator for up to 2–3 days.