Smoked Spanish Mackerel Dip

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.

• Preparation Time: 15 mins
• Total Time: 15 mins
• Calories: 304 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 2

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