Smoked Spanish Mackerel Dip recipe
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- 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 caloriescarbohydrate: 4.7 gcholesterol: 57.8 mgfat: 23.5 gfiber: 0.8 gprotein: 15.6 gsaturatedFat: 2.7 gservingSize: -sodium: 870.1 mgsugar: 2.7 gtransFat: : -unsaturatedFat: : -
Directions Smoked Spanish Mackerel Dip
Directions
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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.