Smoked Fish Spread
Print recipe
| Allergy | Fish |
| Meal type | Appetizer |
| From book | Baking with Julia |
Ingredients
- 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.)
Directions
 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. | |