Smoked Fish Spread

smoked-fish-spread
Photo by Anna Williams
Smoked Fish Spread 2.8 26 5 1
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  • Serves 8
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 231 calories
    • Fat 12 g
    • Sat Fat 5 g
    • Cholesterol 35 mg
    • Sodium 218 mg
    • Protein 12 g
    • Carbohydrate 19 g
    • Sugar 1 g
    • Fiber 1 g
    • Iron 1 mg
    • Calcium 45 mg

Combine the fish, crème fraîche, chives, lemon zest and juice, cayenne pepper, and ¼ teaspoon black pepper in a medium bowl. Cover and refrigerate for up to 2 days.

Drizzle the sourdough toasts with the oil and cut into triangles. Spread the fish on the toasts. Sprinkle with chives and serve with the lemon wedges on the side.

Ingredients

  1. Check 8 ounces smoked whitefish or mackerel fillet (sold near the smoked salmon in the supermarket), skin and bones removed, broken into pieces
  2. Check 1/2 cup crème fraîche or sour cream
  3. Check 1 tablespoon chopped fresh chives, plus more for serving
  4. Check 3/4 teaspoon finely grated lemon zest
  5. Check 1 tablespoon lemon juice, plus lemon wedges for serving
  6. Check pinch cayenne pepper
  7. Check black pepper
  8. Check 4 slices sourdough bread, toasted
  9. Check 2 tablespoons olive oil

Directions

  1. Combine the fish, crème fraîche, chives, lemon zest and juice, cayenne pepper, and ¼ teaspoon black pepper in a medium bowl. Cover and refrigerate for up to 2 days.
  2. Drizzle the sourdough toasts with the oil and cut into triangles. Spread the fish on the toasts. Sprinkle with chives and serve with the lemon wedges on the side.