Smoked Fish Spread

Preparation info

  • Serves

    4 to 6

    • Difficulty


Appears in

My Bombay Kitchen

By Niloufer Ichaporia King

Published 2007

  • About

You can make any smoked fish taste like Bombay by giving it this treatment. Serve this spread as an hors d’oeuvre in a crock with toast or sliced cucumbers, or make little canapés or even crustless sandwiches out of it.


  • 8 to 12 ounces smoked trout, whitefish, or sablefish (black cod)
  • ½ to 1 cup Yogurt Cheese


  • The lazy way is to whomp it all up in a food processor. I like to process just the trout, yogurt, and oil until they’re well mixed but not the texture of toothpaste. Transfer to a bowl and add the chiles, shallots, and a few twists of the pepper mill. Salt to taste.
  • Let stand for about an hour before serving. Just before spreading on toast or mounding into a crock,