Smoked Fish Spread

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, prepared without the cumin, or mild goat cheese
  • 2 (or more) tablespoons olive oil
  • 2 to 3 green chiles
  • 2 to 3 tablespoons finely chopped shallots or 1 to 2 green onions, finely chopped
  • Freshly ground black pepper to taste
  • Salt to taste
  • Lime or lemon juice to taste
  • Chives or chive blossoms, for garnish


  • 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, add a healthy squeeze of lime juice. Garnish with chives or, better yet, purple chive blossoms.