Smoked tuna spread (to live for)

Smoked tuna spread with crackers. Lucy Mercer/A Cook and Her Books

 
It's such a funny notion that a food could be something "to die for." Food should be something you live for, or so I try to say. Like this smoked tuna spread. Each fall, my husband will go on a long-range fishing trip that runs out of San Diego. When he sends the fish to the processor, he usually asks for a small amount to be smoked, which is why I occasionally have smoked tuna in my freezer. Because it's salty and smoky, the tuna is handy substitute for bacon  ~ I like to stir a bit of smoked fish in with scrambled eggs; it's wonderful also in my baked potato soup. Try it on your morning bagel (whole wheat, toasted).

And then there's this fish spread, just shallot, mayo, cream cheese, lemon and smoked fish, so easy. I serve it as a dip with crackers, and sometimes as a canape on crackers or baguette slices, so my guests don't have to do all the work themselves.

Smoked fish spread with slivers of smoked tuna. Lucy Mercer/A Cook and Her Books

 This fish spread is so good, folks like to say "it's to die for." Don't say that. Just eat it.

 I used smoked yellowfin tuna to make this easy and delicious spread. If you can find buttery and tender smoked albacore, use that. You can use smoked salmon, too.

 Smoked tuna spread 
 adapted from Diane Rossen Worthington's "Taste of Summer"

1 shallot

 1 pound smoked fish such as tuna or salmon, trimmed

6 tablespoons mayonnaise

 3 tablespoons low-fat cream cheese

 1/2 fresh lemon, squeezed

 Salt and pepper to taste

 1. In a food processor with the metal blade running, mince the shallot. Add remaining ingredients and puree until incorporated. Taste for seasoning. Serve with crackers or sliced baguettes.

Smoked tuna spread with crackers. Lucy Mercer/A Cook and Her Books

 Text and images copyright 2012, Lucy Mercer.