Once you have the smoked fish, which is available at the local delicatessen, this appetizer can be prepared in minutes.
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|9 oz (250 g) smoked trout or hot-smoked salmon, filleted and skinned||1 tsp prepared horseradish, or more to taste|
|6 oz (170 g) whipped cream cheese||freshly ground pepper|
|1 tbsp fresh lemon juice||pinch of paprika, for garnishing|
Cut the smoked fish into 1in (2.5cm) 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.
Transfer to a serving bowl and sprinkle with paprika.
The spread can be refrigerated for up to one day. Add the garnishes when ready to serve.
Good with melba toast, toasted slices of whole-grain bread, or chunks of baguette.
Freeze for up to 1 month without garnishes.
Smoked Eel Spread variation: Try making the spread with smoked eel, a traditional Dutch delicacy.
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