Return to Content

Smoked Fish P

by
Sheryl Julian, the award-winning food columnist for The Boston Globe, devised this recipe to use smoked mackerel, one of the most inexpensive fish on the market. You can substitute any smoked fish, such as whitefish, salmon, chub, or mullet. Serve with crackers.

Ingredients:

  • 8 ounces smoked fish
  • 8 ounces cream cheese
  • 1 tablespoon prepared horseradish
  • 2 teaspoons Dijon mustard
  • cayenne pepper
  • salt and freshly ground black pepper (optional)

Instructions:

Combine the fish, cream cheese, horseradish, mustard, and a pinch of cayenne pepper in a food processor. Taste and add salt and pepper, if you wish.
Let the flavors meld for several hours to one day before serving.
Updated Tuesday, May 17th, 2011
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: A Real New England Christmas

  • Vintage Decorating Tips
  • Mission to Maine's Islands
  • Norman Rockwell's Stockbridge
  • Bonus! Holiday Cookbook
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

80th-anniversart-calendar600x350-order