I clipped this recipe from the Jacksonville Journal in the late 1970s, not long after we were married in ‘77. I scotch-taped it to a recipe card, and I haven’t used another smoked fish spread since. Stan loves it!
As you can probably tell from the photos, the fish I was using for these demonstration shots was neither mullet nor trout. It’s a beautiful piece of smoked amberjack gifted to us by our friend Gian, and smoked by him. It was skinless and had virtually no bones, plus it was absolutely delicious! Thank you so much Gian!
PS – I have also used this recipe many times with smoked salmon. (Not the sliced smoked salmon that you eat with bagels and cream cheese, but smoked salmon fillets that I often find at a local fishmarket, Kyles Seafood, smoked by them.)
2 packages (8 ounces each) cream cheese at room temperature
3 tablespoons lemon juice
3 tablespoons grated onion along with accumulated juice
3 cups boned skinned and flight smoked mullet or trout (or any smoked fish of your choice)
3 tablespoons chopped fresh parsley
In food processor combine cream cheese lemon juice and onion; purée until smooth. Add fish and parsley; process mixture until well blended. Serve with crackers. Makes about 2 2/3 cups, about 50 calories per tablespoon.