Smoked Fish Spread

Submitted by Hey Jude

"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."

 

• Ready In: 4hrs 20mins
• Ingredients: 12
• Yields: 2 cups

ingredients

• 3 3 ounces arctic char or 3 ounces white fish fillets, skinned,boned and flaked
• 3 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
• 1⁄2 teaspoon fresh coarse ground black pepper
• 1 dash kosher salt or 1 dash sea salt
• fresh dill (optional)
• 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!