Smoked Mackerel Spread
Mackerel is oily, smoky and very good — and it needs a counterweight, or two spoonfuls in it becomes heavy. Horseradish and lemon provide that sharpness. And the fish is flaked by hand: fingers are what find the small bones a knife or a blender would simply chop up and leave in the bowl.
- Prep
- 15 min
- Rest
- 1 h
- Total
- 1 h 15 min
- Servings
- 6
- Level
- Easy
- Per serving
- 230 kcal
Ingredients
Makes: about 350 g, 6 portions
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
-
Step 1: Flake the fish by hand
Skin the fillets and break them into flakes with your fingers, feeling through each piece. Smoked mackerel always has small bones, and this is the only way to find them.
-
Step 2: Make the creamy base
Stir the cream cheese smooth with the sour cream, horseradish and lemon juice.
-
Step 3: Fold in the fish
Add the flakes and mix with a fork, keeping the pieces. A blender gives an even paste in which the fish loses all its character.
-
Step 4: Balance it
Add dill and pepper and taste. The acidity should be noticeable; if not, another spoon of lemon. No salt: smoked fish is salted.
-
Step 5: Chill
An hour in the fridge thickens it and lets the smoke and horseradish spread evenly through it.
Tips & variations
-
Tip
Hot-smoked mackerel (soft, flaking easily) suits this better than cold-smoked, which is dense and saltier and is sliced rather than flaked.
-
Tip
Mustard can replace the horseradish, but horseradish works better: its heat is volatile and does not linger the way mustard does.
-
Variation
With 100 g of roasted beetroot it turns pink and sweeter — striking, and unexpectedly good. With capers, sharper.
-
Storage
Three days in the fridge. Serve on rye toast: smoky fish and sour bread is a pairing that is hard to spoil.
Nutrition
| 1 serving | Whole dish 6 servings | |
|---|---|---|
| Energy | 230 kcal | 1,380 kcal |
| Protein | 14 g | 84 g |
| Fat | 18 g | 108 g |
| Carbohydrates | 2 g | 12 g |
Approximate values calculated from standard ingredient data.
Cooked it? Rate the recipe
No ratings yet — yours will be the first.
