Smoked Fish Spread
Recipe from Midwest Living

Smoked trout and salmon are blended with cream cheese and a variety of seasonings to create this savory appetizer spread.

Smoked Fish Spread

by 2  people

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  • 3   ounces 
    smoked trout, cod, Arctic char, or whitefish fillets, skinned, boned, and flaked (about 1/2 cup)
  • 3   ounces 
    smoked salmon, sturgeon, or mackerel skinned, boned, and flaked (about 1/2 cup)
  • 1  8  ounce package 
    cream cheese, softened
  • 1   teaspoon 
    finely shredded lemon peel
  • 3   tablespoons 
    fresh lemon juice
  • 1   tablespoon 
    snipped fresh flat-leaf parsley
  • 1   tablespoon 
    snipped fresh dill or 1 teaspoon dried dillweed
  • 1   tablespoon 
    finely chopped shallot
  • 1/4  teaspoon 
    coarsely ground black pepper
    Dash kosher or sea salt (optional)
    Fresh dill (optional)
    Pita wedges, thinly sliced French bread and/or assorted vegetables and crackers
In a food processor bowl or blender container, add smoked fish pieces, cream cheese, lemon peel, and juice. Cover; blend or process until almost smooth.
Transfer fish mixture to a serving container. Stir in parsley, 1 tablespoon dill, shallot, black pepper, and salt, if you like. Cover and chill in the refrigerator for at least 4 hours.
To serve, let stand at room temperature for 15 minutes. If you like, garnish with additional fresh dill. Serve with pita wedges, bread or assorted vegetables and crackers. Makes about 2 cups spread.
Nutrition information
Per Serving: cal. (kcal) 33, Fat, total (g) 3, chol. (mg) 11, sat. fat (g) 2, carb. (g) 1, pro. (g) 1, vit. A (IU) 97, vit. C (mg) 1, sodium (mg) 51, calcium (mg) 10, iron (mg) 0, Percent Daily Values are based on a 2,000 calorie diet
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