Smoked Fish Spread

Name: Smoked Fish Spread
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

12 ingredients

3 steps

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.