Key West Fish Spread Recipe

Prepare fish

If using canned tuna, drain well and flake with a fork. Ensure smoked salmon is finely chopped and cooked grouper is flaked into small pieces. Remove any skin or bones.

In a medium mixing bowl combine mayonnaise, lime juice, lime zest, Dijon mustard and hot sauce. Whisk until smooth and slightly emulsified.

Add the drained tuna, chopped smoked salmon and flaked grouper to the mayo mixture. Use a rubber spatula to fold the fish into the dressing until evenly coated. Do not purée — leave some texture.

Stir in the minced celery, red onion, chopped capers and minced cilantro (or parsley). Mix gently to combine.

Season the spread with smoked paprika, kosher salt and ground black pepper. Taste and adjust seasoning — add an extra 1/2 tsp lime juice or a pinch of salt if needed.

Cover and chill the spread for at least 30 minutes to let flavors meld. If making ahead, make up to 1 day in advance and keep refrigerated.

Drain and julienne the roasted red peppers. Place in a small bowl and toss with 1 tablespoon olive oil, 1 teaspoon red wine vinegar, pinch of salt and 1/4 tsp black pepper.

Let the peppers marinate at room temperature for 10–15 minutes to soften and absorb flavors.

Preheat oven to 400°F (200°C). Arrange baguette slices on a baking sheet in a single layer.

Brush each slice lightly with olive oil (or melted butter for richer flavor). Toast in the oven 6–8 minutes, flipping once, until golden and crisp around edges.

Immediately rub the top of each warm crostini with the garlic clove to impart a subtle garlic aroma. Let cool slightly.

Spoon or pipe about 1 to 1 1/2 tablespoons of the chilled fish spread onto each toasted crostini (or serve the spread in a bowl for guests to help themselves).

Top each portion with a few strips of the marinated roasted red pepper and a small drizzle of extra-virgin olive oil if desired.

Garnish with a small sprig of cilantro or a light sprinkle of smoked paprika. Serve immediately while crostini are warm.