by TasteFood
View
my 58 recipes »
Photo by TasteFood
thehappycook's Testing Notes:
Expand CollapseTasteFood's Notes:
Expand8 ounces smoked mackerel (or trout), skin and bones removed Ask a question about this ingredient
4 ounces cream cheese, room temperature Ask a question about this ingredient
2 tablespoons finely grated fresh horseradish, plus extra for garnish Ask a question about this ingredient
2 tablespoons freshly squeezed lemon juice Ask a question about this ingredient
1 teaspoon freshly ground black pepper Ask a question about this ingredient
1/4 cup chopped fresh dill Ask a question about this ingredient
Baguette slices Ask a question about this ingredient
Dill sprigs for garnish Ask a question about this ingredient
Combine the mackerel, cream cheese, horseradish, lemon juice and black pepper in bowl of food processor. Process until consistency is light and smooth. (If too thick, add additional lemon juice.) Refrigerate until serving. (May be prepared up to 4 hours in advance.) Just before serving, stir in chopped dill.
Ask a question about this stepTo serve, smear on baguette slices. Sprinkle with fresh horseradish and garnish with a dill sprig.
Ask a question about this stepMan, do I love smoked fish and horseradish is a great compliment to it. In northern Michigan we use white fish. Fabulous recipe.
I was thinking about you and open-faced Danish sandwiches - looks divine.
Editor's Pick is well deserved. Yummy