Smoked Fish Spread

Name: Smoked Fish Spread
Yield: Serves 4 to 6.
Cuisine: India
Ingredients: Chives or chive blossoms, for garnish; 2 (or more) tablespoons olive oil; 2 to 3 green chiles; ½ to 1 cup Yogurt Cheese, prepared without the cumin, or mild goat cheese; Lime or lemon juice to taste; 8 to 12 ounces smoked trout, whitefish, or sablefish (black cod); Freshly ground black pepper to taste; Salt to taste; 2 to 3 tablespoons finely chopped shallots or 1 to 2 green onions, finely chopped

Preparation info

Serves
4 to 6
.

Difficulty
Easy

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.

Ingredients

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

Asia
India
Starter
Spicy

Method

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,