SMOKED WHITEFISH DIP WITH BAGEL CHIPS
Provided by Valerie Bertinelli
Categories appetizer
Time 20m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Cut the bagels in half vertically through the center hole. Stand the bagel up on the flat side and cut 1/4-inch-thick slices. Add the slices to a rimmed baking sheet and spray with nonstick cooking spray. Bake until the chips are crispy and lightly browned, about 15 minutes. Let cool slightly.
- Meanwhile, in a large bowl, combine the smoked whitefish, cream cheese, mayonnaise, dill, lemon zest, lemon juice, cayenne (if using) and 1/2 teaspoon pepper. Stir to combine.
- Serve the whitefish salad with bagel chips, endive, cucumbers and celery.
SMOKED WHITEFISH DIP
When I was living in New Jersey, I would frequent the Jewish delis in New York City and I always had to order the whitefish dip. Now that I've moved back down south, I wanted to create my own version of the delicious dip. You can find smoked whole whitefish or fillets in the seafood department of most grocery stores.
Provided by Kardea Brown
Categories appetizer
Time 20m
Yield 8 to 12 servings
Number Of Ingredients 12
Steps:
- Remove the bones from the fish and flake into large pieces. Set aside.
- Combine the cream cheese, mayonnaise, hot sauce, dill, Worcestershire sauce, seafood seasoning, green onions, celery and lemon juice in the bowl of a food processor. Pulse until smooth. Add the fish and pulse a few times to combine. Season with salt and pepper
- Transfer the dip to a bowl. Top with dill and lemon slices and serve with celery sticks, carrot sticks, cucumber rounds, radishes and crackers.
SMOKED FISH PATE
Steps:
- Mix all ingredients together with electric beater (a little chunky is ok). Serve with crackers or bread chunks.
SMOKED FISH PATE
This is so easy and delicious! I usually use smoked salmon for personal tastes. From the "What Can I Bring Cookbook?" Chill time is 2 hours up to 48 hours and is not included in cook time.
Provided by SarahBeth
Categories < 30 Mins
Time 20m
Yield 1 1/2 cups, 6 serving(s)
Number Of Ingredients 10
Steps:
- Remove and discard any skin on the fish. Place the fish in a medium sized bowl and flake it with a fork. Add the cream cheese and 1 tablespoon of the mayo and stir until well blended , and the pate is a consitency of your liking (we like ours quite chunky -- almost requiring a spoon) adding more mayo or cream cheese as needed.
- Fold in celery, 1/4 cup of parsley and the onion. Add the lemon juice and hot pepper sauce and season with salt and pepper to taste.
- Spoon into serving dish, cover and chill until serving time (at least 1-2 horus up to 48 hours).
- Remove and garnish with additional parsley and capers if using.
- Servie with crackers or for a chunkier pate, use toast points.
SMOKED-BLUEFISH PâTé
Categories Condiment/Spread Fish Appetizer No-Cook Quick & Easy Cream Cheese Lemon Summer Chive Shallot Gourmet Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 1 1/2 cups
Number Of Ingredients 6
Steps:
- Stir together shallot, lemon juice, and 1/4 teaspoon salt, then beat in cream cheese, bluefish, and 1/2 teaspoon pepper with a spoon until combined well. Stir in chives.
PASTA WITH SMOKED WHITEFISH, TOMATOES AND GARLIC
Steps:
- Heat oil in heavy large skillet over medium heat. Add shallots and garlic. Sauté until shallots begin to soften, about 2 minutes. Reduce heat to medium-low. Add tomatoes, 1/2 cup parsley and crushed red pepper and stir until tomatoes are just tender, about 8 minutes. Add whitefish and cook until heated through, about 3 minutes.
- Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Return to pot.
- Toss fish mixture with pasta. Season with salt and pepper. Transfer pasta to bowl. Sprinkle with 2 tablespoons parsley.
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