Capt. Ricks Fish Spread Recipe

Poach the fish

Place the fish fillets in a wide shallow saucepan and add the milk so fillets are nearly covered. Add 1/2 teaspoon salt and a few grinds of black pepper. Bring the milk to a gentle simmer over medium-low heat (do not boil) and poach until fish is opaque and flakes easily, about 6–8 minutes depending on thickness.

Using a slotted spatula, transfer fish to a plate to cool slightly. Reserve the poaching milk and set aside (you will use a little to adjust spread consistency). Flake the fish with two forks, removing any bones and skin; aim for small, moist flakes.

Sauté aromatics

In a small skillet, melt the butter over medium heat. Add the minced shallot and garlic and cook, stirring, until softened and fragrant, about 1–2 minutes (do not brown). Remove from heat and let cool 2 minutes.

Blend creamy base

In a medium bowl (or a food processor for a smoother spread), combine the cream cheese, mayonnaise, Dijon mustard, Worcestershire sauce, hot sauce, prepared horseradish (if using), lemon juice and the cooled butter/shallot mixture. Stir or pulse until smooth and homogenous.

Fold in flaked fish gently into the creamy base. Add the chopped dill, chives, capers, remaining 1/4 teaspoon salt, and 1/4 teaspoon black pepper. If the mixture seems too thick, stir in 1–2 tablespoons of the reserved poaching milk (or regular milk) until you reach a spreadable consistency.

Taste and adjust: add more lemon juice, salt, pepper, or hot sauce to taste. Transfer the spread to a serving bowl or an airtight container.

Chill at least 1 hour (preferably 2–4 hours) to let flavors meld. If time is short, refrigerate 20–30 minutes to firm up slightly.

Before serving, drizzle the top with the extra virgin olive oil and dust lightly with smoked paprika. Garnish with extra chopped chives or dill if desired.

Serve chilled or at cool room temperature with toasted baguette slices or crackers and lemon wedges on the side. Keeps refrigerated in an airtight container for up to 3 days.