This story first appeared in my blogspot blog in October 2012.
It’s such a funny notion that a food could be something “to die for.” Food should be something you live for, or so I try to say. Like this smoked tuna spread. Each fall, my husband will go on a long-range fishing trip that runs out of San Diego. When he sends the fish to the processor, he usually asks for a small amount to be smoked, which is why I occasionally have smoked tuna in my freezer. Because it’s salty and smoky, the tuna is handy substitute for bacon ~ I like to stir a bit of smoked fish in with scrambled eggs; it’s wonderful also in my baked potato soup. Try it on your morning bagel (whole wheat, toasted).
And then there’s this fish spread, just shallot, mayo, cream cheese, lemon and smoked fish, so easy. I serve it as a dip with crackers, and sometimes as a canape on crackers or baguette slices, so my guests don’t have to do all the work themselves.
This fish spread is so good, folks like to say “it’s to die for.” Don’t say that. Just eat it.
I used smoked yellowfin tuna to make this easy and delicious spread. If you can find buttery and tender smoked albacore, use that. You can use smoked salmon, too.
Smoked Fish Dip Recipe
Adapted from Diane Rossen Worthington’s “Taste of Summer”
1 shallot, peeled
1 pound smoked fish such as tuna or salmon, trimmed
6 tablespoons mayonnaise (I like Duke’s)
3 tablespoons low-fat cream cheese
1/2 fresh lemon, squeezed
Salt and pepper to taste
- In a food processor with the metal blade running, mince the shallot. Add remaining ingredients and puree until incorporated. Taste for seasoning. Serve with crackers or sliced baguettes. Store leftovers in a covered dish in the refrigerator.
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