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smoked fish dip

updated

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Ingredients for 1 servings:

  • 4 mackerel(s), smoked
  • 125 g double cream cheese
  • 200 g butter, very soft
  • 3 tbsp lemon juice, maybe a little less
  • salt and pepper
  • 1 sprig(s) dill
  • 1 sprig(s) fennel
  • 1 sprig(s) parsley, flat
  • 2 slices of lemon

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Remove the skin and bones from the fish and coarsely chop the meat. Puree in a food processor with lemon juice, cream cheese, and butter, and season with salt and pepper. Transfer to a serving bowl and refrigerate for a few hours. Garnish with lemon slices and herb sprigs. Serve with thin, toasted bread or crackers.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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