Smoked Fish Spread

/
 
 

Representing the Pacific Northwest of the US; you might want to make extra – it disappears very quickly!

Makes about 2 cups

Ingredients

Parsley, enough for 1 tablespoon chopped
Dill, enough for 1 tablespoon chopped
1 shallot
Freshly ground black pepper
Salt

3 oz hot-smoked salmon
3 oz smoked white fish, such as trout
11 oz cream cheese
1 tsp lemon zest
1 tablespoon lemon juice

Instructions

  1. Chop 1 tablespoon each of the parsley and dill.  Mince the shallot.
  2. Blend all ingredients in a food processor, until they form a smooth paste.
  3. Chill for at least 4 hours.
  4. Let return to room temperature before serving, spread over slices of French bread.

My husband says: It’s important that you get salmon smoked in the Pacific Northwest style for this recipe. This “hot-smoked” fish is relatively dry and flaky, and comes in large chunks, not slices. Atlantic-style Scottish smoked salmon, lox or gravlax will not work as a substitute here.