1 Pound Of Smokin' Fish Spread Recipe
Make 1 Pound Of Smokin' Fish Spread Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Smoked Fish Spread
To Serve
Method
Smoked Fish Spread
Prepare fish
If using a whole smoked fish or larger pieces, flake the smoked fish into bite-sized pieces, removing any skin and bones. Measure 1 pound of flaked fish. If fish is very oily or salty, blot lightly with paper towels.
Soften cream cheese
Leave cream cheese at room temperature for 20–30 minutes until soft, or microwave in 5–7 second bursts until just softened but not melted.
Combine base
In a medium mixing bowl, add the softened cream cheese, mayonnaise, and sour cream. Whisk or beat with a fork or hand mixer on low until smooth and fully combined, about 1–2 minutes.
Flavor
Stir in the lemon juice, Dijon mustard, Worcestershire sauce, hot sauce, smoked paprika, kosher salt, and 1/2 teaspoon freshly ground black pepper. Taste and adjust lemon, hot sauce, or salt as needed.
Add vegetables and herbs
Fold in the finely diced celery, sliced green onions, chopped parsley, and chopped capers (if using). Ensure pieces are evenly distributed.
Incorporate fish
Gently fold the flaked smoked fish into the creamy mixture until evenly distributed. Use a spatula to keep some larger flakes for texture—do not purée completely unless you want a very smooth spread.
Adjust consistency
If the spread is too thick for spreading, stir in up to 1–2 tablespoons of milk or additional mayonnaise, 1 tablespoon at a time, until desired consistency is reached.
Chill
Transfer the spread to a serving bowl, cover tightly, and refrigerate for at least 1 hour to let flavors meld. For best flavor, chill 2–4 hours or overnight.
Final seasoning
Before serving, give the spread a final stir, taste, and adjust seasoning with additional salt, lemon juice, or hot sauce if needed. Sprinkle a light dusting of extra smoked paprika and cracked black pepper on top and garnish with extra parsley.
To Serve
Arrange toasted baguette slices or crackers on a platter. Spoon the smoked fish spread into a serving bowl and place in the center or spread directly onto crostini. Garnish with lemon wedges and extra parsley. Serve chilled or at cool room temperature. Leftovers keep covered in the refrigerator for up to 3 days.