Recipe information
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
4. Chipotle pepper in adobo sauce, liquid reserved - 1
6. Cilantro paste - 1 ½ tablespoons
8. Fine sea salt (such as Alessi®) - 2 teaspoons
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.
