1 1/2 cups cooked fish fillets (or smoked)
4 tablespoons unsalted butter, room temperature
1 tablespoon lemon juice
1 tablespoon finely chopped fresh chives
1 tablespoon finely chopped fresh dill
Salt and freshly ground black pepper to taste
Pecorino and fresh dill for garnish
Using a food processor with a steel blade, combine all ingredients well. Pack into a small bowl or crock and chill overnight or at least 6 hours. Best served on crackers or toast points. Garnish with a sliver of pecorino cheese and fresh dill.
Note: if mixing by hand, mash fish with a fork and blend with the butter and remaining ingredients.
Tuna Walnut Spread
1 -3 oz package cream cheese, softened
1 -6 oz can tuna, drain well
Half an onion, finely chopped
2 teaspoons finely chopped parsley
Bread and Butter pickles, as desired
Toasted chopped walnuts, as desired
Lemon juice to taste
Mix the onions with desired amount of chopped pickles, add the walnuts and incorporate into the cream cheese. Fold in the parsley and tuna and add lemon juice to taste.
Serve with crisp crackers.
Hot Fish Dip
2 tablespoons butter
3 green onions, thinly sliced
1 1/2 tablespoons sherry
2 1/2 tablespoons flour
2 cups half-and-half
1 1/2 cup white American cheese (or your favorite)
1 cup cooked finely minced white fish fillets
1 tablespoon finely chopped fresh parsley
Salt and pepper to taste
Melt butter in a saucepan until bubbly. Add onions, stir in the sherry and cook for 1 minute. Add in the flour and stir cooking for 2 or 3 minutes until smooth. Add half-and-half and cook for several minutes until thicken and heated. Stir in the cheese blending well; fold in the fish, parsley, salt, and pepper to taste. Add red pepper if desired.
Serve warm with crackers.