Smoked Bluefish Spread
Total Time
Prep/Total Time: 15 min.
Yield
3 cups
While I was growing up, we spent summers on Block Island, Rhode Island, where we would surf-cast off the shores for bluefish. Its strong flavor makes the fish a perfect candidate for smoking. This is a snack that brings back memories of warm summer afternoons and cool ocean breezes. —Pamela Gelsomini, Wrentham, Massachusetts
Ingredients
- 1 pound smoked bluefish fillets or flaked smoked trout
- 1 package (8 ounces) cream cheese, softened
- 3/4 cup finely chopped red onion
- 1/4 cup snipped fresh dill
- 1/4 cup lemon juice
- 1/4 cup sour cream
- 3 tablespoons capers, drained
- 2 tablespoons prepared horseradish
- 2 tablespoons grated lemon zest
- Assorted crackers, fresh vegetables and lemon wedges
Directions
- Scrape skin from fish if needed. Place fish in a food processor; pulse until finely chopped. Combine cream cheese, red onion, dill, lemon juice, sour cream, capers, horseradish and zest; gently stir in fish. Refrigerate, covered, until serving.
- Serve with crackers, vegetables and lemon wedges. If desired, top with additional red onion and dill.
Nutrition Facts
2 tablespoons: 64 calories, 5g fat (2g saturated fat), 14mg cholesterol, 209mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 4g protein.
While I was growing up, we spent summers on Block Island, Rhode Island, where we would surf-cast off the shores for bluefish. Its strong flavor makes the fish a perfect candidate for smoking. This is a snack that brings back memories of warm summer afternoons and cool ocean breezes. —Pamela Gelsomini, Wrentham, Massachusetts
Recipe Creator
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