Smoked Spanish Mackerel Dip recipe

All Recipes Appetizers and Snacks Seafood

Ingredients

3 smoked Spanish mackerel fillets, skin and bones removed
1 cup olive oil mayonnaise (such as Hellman's®)
¼ cup ketchup
1 chipotle pepper in adobo sauce, liquid reserved
½ red onion, coarsely chopped
1 ½ tablespoons cilantro paste
1 small lemon, juiced
2 teaspoons fine sea salt (such as Alessi®)
1 teaspoon ground black pepper

Nutrition Info

304.4 calories
carbohydrate: 4.7 g
cholesterol: 57.8 mg
fat: 23.5 g
fiber: 0.8 g
protein: 15.6 g
saturatedFat: 2.7 g
servingSize: -
sodium: 870.1 mg
sugar: 2.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place mackerel, mayonnaise, ketchup, chipotle pepper with 1 teaspoon adobo sauce, onion, cilantro paste, lemon juice, sea salt, and pepper into a food processor and process until thoroughly combined.

  2. Transfer mixture to a plastic container with a lid and refrigerate until thoroughly chilled, 1 to 2 hours. Serve.

Recipe Yield

2 1/2 cups

Recipe Note

A friend catches Spanish mackerel in South Florida and fillets it for us. He delivers it, and we spend the day smoking 10 pounds of fish. We vacuum pack what we don't need and freeze it for later. It keeps very well for months in a freezer. How long? We don't know, because we make this so often! Can't find smoked mackerel? There are YouTube videos to smoke your own! Serve with an assortment of crackers, toasts, celery, and carrots immediately.

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