Smoked Fish Spread

By Gail Gordon Oliver

This spread is an easy-to-make appetizer that’s full of great umami (referred to as the “fifth taste”) flavour. Serve it with multigrain crackers or miniature pitas.

Makes about 2 cups

6 oz/170g (approx.) smoked mackerel or trout, skin removed

1/2 cup ricotta cheese

1/2 cup plain yogurt

2 tbsp chopped fresh dill

1 ½ tbsp chopped green onions

1 tbsp chopped drained capers

2 tsp prepared horseradish, plus more if needed

1 tbsp freshly squeezed lemon juice, plus more if needed

1/2 tsp Worcestershire sauce

1/2 tsp kosher salt, plus more if needed

1/4 tsp freshly ground black pepper, plus more if needed

Using your fingers, flake the fish into small pieces into a bowl; set aside. In a large bowl, stir together the ricotta, yogurt, dill, green onions, capers, horseradish, lemon juice, Worcestershire, salt and pepper. Gently stir in the fish. Taste and adjust seasonings, as needed. For best results, refrigerate the spread at least two hours prior to serving to allow the flavours to meld.

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