Smoked Fish Spread

Hey Jude's Note:

This recipe comes from a fish market in Chicago called "The Fish Guy Market" and it's wonderful. Cook time is actually the chilling time.

• Total Time: 4 hrs 20 mins
• Prep Time: 20 mins
• Cook Time: 4 hrs

Ingredients:

Yield: 2 cups

• 3 ounces smoked trout or 3 ounces cod or 3 ounces arctic char or 3 ounces white fish fillets , skinned,boned and flaked
• 3 ounces smoked salmon or 3 ounces sturgeon fillets or 3 ounces mackerel , skinned,bonned and flaked
• 1 (8 ounce) package cream cheese , softened
• 1 teaspoon finely shredded lemon, rind of
• 3 tablespoons fresh lemon juice
• 1 tablespoon chopped fresh flat-leaf parsley
• 1 tablespoon snipped fresh dill or 1 teaspoon dried dill weed
• 1 tablespoon finely chopped shallot
• ½ teaspoon fresh coarse ground black pepper
• 1 dash kosher salt or 1 dash sea salt
• fresh dill (optional)
• pita bread, cut in wedges or thinly slicedFrench bread or assorted fresh vegetables or cracker

Directions:

1. In a food processor or blender, add smoked fish, cream cheese, lemon peel and juice; cover and blend until almost smooth.
2. Transfer fish to a serving container; stir in parsley, dill, shallot, black pepper and salt; cover and chill mixture in the refrigerator for at least 4 hours.
3. To serve, let stand at room temperature for 15 minutes; garnish with additional dill and serve with suggested accompaniants.

Reviews

[PhillyUKGirl]

This was really lovely--I would recommend not using a food processor or blender though. I mixed everything but the fish together by hand, then chopped the trout and salmon into large pea-sized bits and gently folded them in. Made it chunky, pretty, and interesting!