Smoked Fish Spread

Smoked Fish Spread

Allergy Fish
Meal type Appetizer
From book Baking with Julia


  • 2 cups Skinned and flaked smoked fish (Pack fish when measuring. Use about 1 lb. of fillets)
  • 0.75 cup Mayonnaise
  • 0.5 cup Minced scallions (Pack when measuring. Use the white part and about 2)
  • 3 tablespoons Chopped, fresh, flat-leaf parsley
  • 2 cloves Garlic (Peeled and minced)
  • 1 teaspoon Lemon juice
  • 1 teaspoon Fresh ground pepper (White pepper if available. Add black pepper to taste.)


Prepare all of the ingredients.
Place all ingredients in a bowl and mix until combined.
Cover with plastic wrap and chill for at least 4 hours. Remove the spread from the refrigerator 15 minutes before serving.
Covered well, the spread will keep in the refrigerator for several days.