With a creamy base, smoked mackerel and freshness from green onion and parsley, this smoked fish spread comes together in minutes and is so incredibly rich and tasty! Sure to be a party favourite!
Hubby and I love seafood dip, especially around the holidays or when we have friends over.
So, it’s no surprise that we’re huge fans of this smoked fish spread.
Plus, we absolutely love canned mackerel (well, pretty much all canned fish) in our home. It’s just so darn tasty, pretty inexpensive and convenient for quick lunches or snacks (including this mackerel spread).
With the upcoming holiday season fast approaching, this creamy spread is a great recipe to have in your back pocket.
Having a cream cheese base, it’s super rich. A little goes a long way, which means it’s great for parties.
If you’ve ever tried those popular store-bought flavoured cream cheese spreads (and enjoy them), these homemade fish spread recipe is a must try!
You could totally enjoy this mackerel spread on its own with some crackers, or serve alongside a charcuterie board or seafood board.
Fan of smoked fish? You may enjoy this smoked salmon flatbread!
How To Make Smoked Fish Spread
Full details are in the recipe card below, but here are the basics:
Start by combining softened cream cheese with sour cream, black pepper, cayenne pepper powder, Worcestershire sauce, salt and cayenne pepper in a food processor and process until combined and smooth.
Tip: Want to soften the cream cheese quickly? Here are 3 ways to soften cream cheese.
Once the base of the spread is nice and creamy, add parsley, green onion and your smoked fish.
Cover and “Pulse” until just combined. You don’t want to blend too much because you still want some texture from ingredients.
If your food processor doesn’t have a pulse feature, no worries. Just process just a little.
Then it’s just a matter of transfer the mackerel fish spread into a serving dish.
You can garnish, if you like, with a little green onion and parsley, then devour!
Type of Smoked Fish To Use
As mentioned, this smoked fish spread is quite versatile.
Canned smoked mackerel was used here, but other delicious options are canned kippers or smoked salmon.
Just keep in mind that brands and varieties of smoked fish can vary in their level of smoke.
Depending on what you use (and your love of that smoky flavour), the quantity of smoked fish you use may vary. If you’re not sure how smoky it is, you can always try some before adding to the dip.
Tip: If using a canned smoked fish in oil (like used here), remove the fish from the oil, give it a little rinse under fresh, cold water and pat dry with some paper towels before using. That way, it won’t add extra oil to your spread.
Ways To Enjoy This Spread
This mackerel spread works great with any of these:
- Crackers (pretzel crackers are my favourite with this smoked fish spread)
- Veggie sticks
- Thick-cut chips
- Toasty bread
More Easy Dip Recipes
If you make this fish spread recipe, be sure to leave a comment below!
Smoked Fish Spread
- 8 ounces cream cheese, softened (250 grams)
- ¼ cup sour cream
- 3 to 4 dashes Worcestershire sauce
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon salt, or to taste
- ¼ teaspoon ground cayenne pepper, optional
- 2 tablespoons chopped fresh parsley, plus more to taste for optional garnish
- 3 tablespoons sliced green onion, about 2 green onion (plus more to taste for optional garnish)
- 1 (4-ounce) can wild smoked mackerel in oil, mackerel removed from the oil and rinsed/patted dry
- Crackers (pretzel crackers are great) and/or toasted bread, for serving
- In a food processor, combine cream cheese, sour cream, Worcestershire sauce, black pepper, salt and cayenne pepper (if using), then process until combined and smooth.
- Add parsley, green onion and smoked mackerel. Cover again and use the "Pulse" feature to combine. Don't over mix because you still want a little texture in your spread from the parsley, green onion and fish.
- Transfer the spread to a serving dish and garnish, if desired, with more parsley and green onion. Serve with salty crackers or toasted bread. Enjoy!Note: Store any leftovers in an airtight container in the fridge and enjoy with 2 to 3 days.
A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Tried this recipe?
If you do make this recipe, thank you!! It would mean so much if you could leave a comment below. Love to know how you enjoyed it, and it helps other readers too!