Email to Debbie Wharton Howell      

Recipe Categories: mystic6799's HOME PAGEAPPETIZERS BarCookies BBQ BEVERAGES BREAD BREADMACHINE BREAKFAST CAKESandPIES CANDY CASSEROLES CHEESECAKE CleanEating COOKIES CROCKPOT CUPCAKES DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD FRUIT GameMeat GlutenFree GritsGrains HerbalRemedies IceCream IndoorGrill JAMSandJELLIES MARINADES MEATS MiamiMediterraneanDiet PASTA PASTRIES PaulaDeen PetFood PIZZA POULTRY RachaelRay RICE SALADandDRESSING SANDWICHES SAUCES SEASONINGS SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN Wings

Smoked Fish Spread




Source of Recipe


Kitchen Bible






Recipe Introduction


Once you have the smoked fish, which is available at the local delicatessen, this appetizer can be prepared in minutes.





List of Ingredients



• 9 oz smoked trout or hot-smoked salmon, filleted and skinned
  
• 6 oz whipped cream cheese
  
• 1 T fresh lemon juice
  
• 1 tsp prepared horseradish, or more to taste
  
• freshly ground pepper
  
• pinch of paprika, for garnishing
  






Instructions



1. Cut the smoked fish into 1 inch pieces. Place in a food processor and add the cheese, lemon juice, and horseradish. Pulse until smooth. Season with pepper and more horseradish if you wish. Cover and refrigerate until chilled, at least 1 hour and up to 24 hours.
   
2. Transfer to a serving bowl and sprinkle with paprika.
   






Final Comments


Prepare ahead: The spread can be refrigerated for up to one day. Add the garnishes when ready to serve.

Good with melba toaste, toasted slices of whole-grain bread, or chunks of baguette.