Smoked Fish Spread

READY IN: 1hr 5mins
Recipe by Terri F.

Easy to make, delicious snack or appetizer. Prep time includes chilling time.

Top Review by Mirj2338

I grew up eating smoked whitefish. My parents were Eastern European and I have wonderful memories of bialys with a thick layer of butter and flaked smoked whitefish, eaten open-faced with a glass of borscht and sour cream on the side. Childhood memories are wonderful, and this brought back some of my best ones. I couldn't get smoked whitefish in Israel, so I used smoked mackeral, and a very expensive imported tub of Philadelphia whipped cream cheese. No Mrs. Dash either, so I used freshly ground rock salt and multicolored peppercorns. I had these on some toasted pita triangles, and was transported back to being 9 years old and the wonderful feelings of being in my mother's kitchen. Terri, thanks for bringing this back into my life. If I could insert a smiley blowing kisses here I would.

Ingredients Nutrition

  • 4 ounces smoked fish (salmon, whitefish, or trout)
  • 1 (8 ounce) containerwhipped cream cheese
  • 12 teaspoon lemon juice
  • 6 green onions
  • 1 teaspoon Mrs. Dash seasoning mix (seasoning)


  1. Remove skin and bones from smoked fish and flake with a fork.
  2. Cut green tops from onions and mince the remainder.
  3. Combine fish, onions, and rest of ingredients and mix well.
  4. Chill at least 1 hour before serving.
  5. Overnight chilling improves flavor.
  6. Serve with bread chips, crackers, or flatbread.

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