When most folks think about a fish spread recipe, it’s all about salmon or maybe tuna. While both fish make great spreads, it’s easy to make a delicious fish spread with just about any type of fish. It’s also a good way to use up leftover cooked fish, which is often thrown away after it has stunk up the kitchen and refrigerator. Reheating last night’s leftover crappie just sounds crappy.
Use cooked fish as you would canned tuna or salmon and you’ll find that it’s much easier to swallow. How you cook the fish really doesn’t matter. You can broil, bake, fry, grill or smoke. I like to serve the spread on homemade tortilla chips or sourdough toast.
Yield: About 2 cups
Prep time: 10 minutes
Total time: 1-2 hours
- 1 ½ cups cooked, flaked fish fillets
- ⅓ cup softened cream cheese
- ¼ cup sour cream
- 1 tablespoon lemon juice
- 1 tablespoon Worcestershire sauce
- 3 green olives with pimento, chopped
- ¼ cup finely chopped onion
- ¼ cup finely chopped celery
- 2 tablespoons (or more) seeded and minced jalapeño pepper
- 1 tablespoon fresh minced cilantro leaves
- Salt and pepper to taste
1. Combine all ingredients in a bowl and mix well.
2. Chill for 1 to 2 hours before serving.