Smoked Spanish Mackerel Dip
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"A friend catches Spanish mackerel in South Florida and fillets it for us. He delivers it, and we spend the day smoking 10 pounds of fish. We vacuum pack what we don't need and freeze it for later. It keeps very well for months in a freezer. How long? We don't know, because we make this so often! Can't find smoked mackerel? There are YouTube videos to smoke your own! Serve with an assortment of crackers, toasts, celery, and carrots immediately."
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Ingredients1 h 15 m servings 304
Original recipe yields 8 servings (2 1/2 cups)
- Place mackerel, mayonnaise, ketchup, chipotle pepper with 1 teaspoon adobo sauce, onion, cilantro paste, lemon juice, sea salt, and pepper into a food processor and process until thoroughly combined.
- Transfer mixture to a plastic container with a lid and refrigerate until thoroughly chilled, 1 to 2 hours. Serve.
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- Cook's Notes:
- Please feel free to use varieties other than the mayonnaise, salt, or cilantro listed. These are what we prefer.
- The food processor is by far the quickest way to make this recipe, but if you don't have one, you can use a blender too. Just add the wet ingredients first, then the fish, then the remaining ingredients. Remember to scrape down the sides often.
Per Serving: 304 calories; 23.5 4.7 15.6 58 870 Full nutrition