Smoked Spanish Mackerel Dip
Recipe information
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Cooking:
15 min.
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Servings per container:
8
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Source:

Ingredients for - Smoked Spanish Mackerel Dip

1. Smoked Spanish mackerel fillets, skin and bones removed - 3
2. Olive oil mayonnaise (such as Hellman's®) - 1 cup
3. Ketchup - ¼ cup
4. Chipotle pepper in adobo sauce, liquid reserved - 1
5. Red onion, coarsely chopped - ½
6. Cilantro paste - 1 ½ tablespoons
7. Lemon, juiced - 1 small
8. Fine sea salt (such as Alessi®) - 2 teaspoons
9. Ground black pepper - 1 teaspoon

How to cook deliciously - Smoked Spanish Mackerel Dip

1. Stage

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.

2. Stage

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