“When you have literally any parts and pieces leftover from your fresh fish, this is a good use for them. Serve with crackers, toast, pita chips, tortilla chips, or any other dipper. If you don’t have smoked fish, use any cooked fish and add drop or two of liquid smoke with an eye dropper. Taste after each drop—you definitely don’t want to overdo it.”
Yield: 2 1/2 cups
1⁄2 pound cream cheese
3 tablespoons ketchup
2 tablespoons lemon juice 1⁄2 teaspoon Tabasco Sauce
1 teaspoon prepared horseradish
1 teaspoon kosher salt
1⁄4 teaspoon freshly ground black pepper
1⁄2 pound chilled Smoked Trout or other smoked fish
1⁄4 cup finely diced tender celery
1⁄4 cup finely diced Vidalia or other sweet onion (if these aren’t available you can rinse diced white or yellow onion and squeeze dry in a napkin)
Combine the cream cheese, ketchup, lemon juice, Tabasco, horseradish, salt, and pepper in the bowl of an electric mixer with a paddle attachment and blend until smooth.
Add the fish and blend again for a couple of minutes until broken up and some- what incorporated.
Add the celery and onion and blend an additional 2 or 3 minutes.
Chill before serving.
The flavor will be better the second day and it will keep in the refrigerator for 4 or 5 days.
SUGGESTED WINE PAIRING: Serve with Domaine de la Fruitière Chardonnay (Loire Valley, France). The fruit and mineral flavors of this distinctive Chardonnay reflect the region’s granite soil, and make it an excellent choice for serving at a cocktail party featuring creamy spreads and smoked fish.
Reprinted with permission from Chef Tenney Flynn’s cookbook: The Deep End of Flavor: Recipes and Stories from New Orleans’ Premiere Seafood Chef