"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Appetizers & Hors D'oeuvres
Click Here to Login
Thread Tools Display Modes
Old 12-05-2015, 08:08 AM   #1
Senior Cook
Join Date: Nov 2010
Posts: 234
Fish spread for crackers

Please excuse my coarse words for what I'm about to undertake. I want to make a fish spread along with cheese and crackers for an appetizer for Christmas.

I know that there are several fancy terms for fancy spread. The only one that is coming to mind is rillettes. I'm not sure that one even applies to fish.

Regardless, I need your help in making something along the lines of a walleye fish spread that would go well with cheese and crackers.


inchrisin is offline   Reply With Quote
Old 12-05-2015, 08:23 AM   #2
Chef Extraordinaire
GotGarlic's Avatar
Join Date: May 2007
Location: Southeastern Virginia
Posts: 22,431
Sounds like you're looking for mousse Here are a couple of options:



Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is offline   Reply With Quote
Old 12-05-2015, 09:13 AM   #3
Master Chef
Aunt Bea's Avatar
Join Date: Mar 2011
Location: near Mount Pilot
Posts: 7,406
How about potted walleye!

Aunt Bea is offline   Reply With Quote
Old 12-05-2015, 09:27 AM   #4
Senior Cook
puffin3's Avatar
Join Date: Dec 2012
Location: Duncan
Posts: 481
How odd.
When I read the thread title about a fish spread the first fish that came to mind was walleye.
I highly recommend using some type of smoked fish. Even smokes salmon would be good.
Smoked walleye and smoked whitefish are sold around Lake Superior.
For the 'spread' part I recommend using an aioli instead of mayo.
puffin3 is offline   Reply With Quote
Old 12-05-2015, 10:49 AM   #5
Master Chef
Sir_Loin_of_Beef's Avatar
Join Date: Apr 2011
Location: Sir Francis Drake Hotel
Posts: 8,040
How about good old gefilte fish, or would it be sacrilegious to serve a Jewish delicacy a Christmas party?
Welcome to Western New York, where the only kind of weather we have is inclement!
Sir_Loin_of_Beef is offline   Reply With Quote
Old 12-05-2015, 10:52 AM   #6
Senior Cook
Join Date: Nov 2010
Posts: 234
I'm open to any suggestions and recipes. :)
inchrisin is offline   Reply With Quote
Old 12-05-2015, 11:17 AM   #7
Executive Chef
Roll_Bones's Avatar
Join Date: Oct 2013
Location: Southeast US
Posts: 3,974
Originally Posted by inchrisin View Post
I'm open to any suggestions and recipes. :)
When I am down in South Florida, they serve a fish dip at many restaurants that is made from any number of oily fishes. Its always smoked. Its also available in Sam's down there.
Tuna, salmon, sailfish and marlin come to mind. The ingredient list says it can contain one or all the species listed.
I cannot find it here in SC.

Its served on crackers (you make these yourself at the table).
Topped with one slice of jalapeño and a few drops of your favorite hot sauce.
Maybe Craig can chime in on the brand name.
I had it in my memory bank. But the bank is not what it used to be.

Oh....I think the brand name is 'Atlantis'. Its terrific!
Roll_Bones is offline   Reply With Quote
Old 12-05-2015, 12:00 PM   #8
Master Chef
CraigC's Avatar
Join Date: Jan 2011
Posts: 6,114
Smoked mullet dip/spread is very popular on the Florida west coast,especially around the Tampa/St. Pete area.
Emeralds are real Gems! C. caninus and C. batesii.
CraigC is online now   Reply With Quote
Old 12-05-2015, 12:33 PM   #9
Executive Chef
Whiskadoodle's Avatar
Join Date: Nov 2011
Location: Twin Cities Mn
Posts: 3,630
I know this isn't what you asked-- we like small jars of Pickled herring, slice in halves if they herring pieces are too large, add a slice or two of onion rings when you put in a serving bowl, add a few red pepper flakes and some whole all-spice. Marinate for a few hours before serving. Must be served on a Ritz cracker.

You can serve fish spreads on cucumber slices, celery or stuffed in hollowed out cherry tomatoes.

We/ I make either hot smoked salmon, whitefish or lake trout pretty near every Christmas or NY's. Can't say I have seen smoked walleye. If I have, it was probably too expensive and I kept on walking.

Here's my recipe. Feel free to tweak.

Smoked Salmon/ Smoked Fish Spread

8 oz. cream cheese, softened to room temperature
1/2 cup sour cream
1 Tbs. lemon juice ( plus some zest)
1 Tbs. fresh dill, finely chopped, I think I have used other herbs, tarragon, or just parsley
3 tsp. prepared horseradish
1/2 tsp. Kosher salt
1/4 tsp. black pepper
1 cup smoked salmon, finely chopped (or smoked trout)
green onion, tops or 2 tablespoons minced onion
A few shakes Tabasco, enough to brighten the mx, not to add heat

Place all ingredients in the bowl of a food processor. Pulse in short bursts until ingredients are well-incorporated and mostly smooth. Chill until serving.
Whiskadoodle is offline   Reply With Quote
Old 12-05-2015, 02:27 PM   #10
Head Chef
Join Date: Apr 2015
Location: New Hampshire Seacoast
Posts: 2,336
I've made this with smoked salmon instead of the bluefish that the recipe calls for.....

Smoked Bluefish Pate II Recipe - Allrecipes.com

tenspeed is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:48 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, Jelsoft Enterprises Ltd.