Cream cheese dip with smoked fish

Ingredients for 1 servings:

• 100 g smoked fish(s), e.g. B. vendace, trout, char
• 25 g onion(s)
• 20 g tomatoes, dried in oil
• 25 g bell pepper(s), red
• 200 g cream cheese
• n. B. Salt
• n. B. Pepper, preferably mixed, freshly ground
• some milk or cream, optional

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 15 minutes

Dip or spread

The ingredients are pre-weighed and prepared. Check the smoked fish for bones and shred it. Dice the onion, bell pepper, and tomato. Chop the fish and vegetables in a food processor (I used a Tupperware Turbo Chef). It’s okay if there are still some pieces left. Stir the cream cheese until smooth and mix well with the fish mixture, season with salt and pepper, and let it marinate in the refrigerator for at least 2 hours. I used whitefish and seasoned it with 0.25 teaspoon of salt. The amount of salt you use depends on the fish and, of course, your personal taste. It’s best to season carefully, let it marinate, and then adjust the seasoning just as carefully. If you want to use the cream cheese mixture as a dip, stir in 1-2 tablespoons of milk or cream to make it creamier. The cream cheese tastes great on bread or rolls for breakfast or as a dip. It also goes well with party appetizers and buffets.