Return to Content

Smoked Fish P

Smoked Fish P
0 votes, 0.00 avg. rating (0% score)
by
Submit a Recipe Image
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

Browse Similar Recipes

Yankee Magazine Advertising

Bring New England Home

In this issue: Best of New England

  • 10 Best Maine Lobster Shacks
  • 107 Treats from Chowder to Ice Cream
  • Best Bargains: 35 Summer Savers
  • 120 Fairs, Festivals and Events
Subscribe Today and Save 44%
No comments yet.

Leave a Reply

Comments maybe edited for length and clarity.