Smoked Spanish Mackerel Dip

Name: Smoked Spanish Mackerel Dip
Prep time: 15 min
Yield: 8
Ingredients: 3 smoked Spanish mackerel fillets, skin and bones removed; 1 cup olive oil mayonnaise (such as Hellman's®); 1/4 cup ketchup; 1 chipotle pepper in adobo sauce, liquid reserved; 1/2 red onion, coarsely chopped; 1 1/2 tablespoons cilantro paste; 1 small lemon, juiced; 2 teaspoons fine sea salt (such as Alessi®); 1 teaspoon ground black pepper

⏱️ Ready in 15 min 🥄 Prep 15 min 👥 8 servings 👁️ 32 views

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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🔗 Recipe adapted from AllRecipes

#Smoked #Under 1 Hour #Under 30 Minutes #Under 15 Minutes #Snack

📊 At a Glance

Prep 15 min

Serves 8

Difficulty Medium

🛒 Ingredients

3 smoked Spanish mackerel fillets, skin and bones removed

1 cup olive oil mayonnaise (such as Hellman's®)

1/4 cup ketchup

1 chipotle pepper in adobo sauce, liquid reserved

1/2 red onion, coarsely chopped

1 1/2 tablespoons cilantro paste

1 small lemon, juiced

2 teaspoons fine sea salt (such as Alessi®)

1 teaspoon ground black pepper

Nutrition Facts

Servings per recipe 8

Serving size 1 serving

Amount per serving

Calories 304

% Daily Value*

Total Fat 23.5g 30%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 870mg 38%

Total Carbohydrate 4.7g 2%

Dietary Fiber 0.8g 3%

Total Sugars 2.7g

Protein 15.6g 31%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

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