Name: Smoked mackerel fish spread
Total time: 15 min
Yield: 4 servings
Ingredients: 250 g smoked mackerel (weight without skin and bones); 150 g Lučina or another creamy fresh cheese; 80 g plain yogurt (preferably thick); 30 g red onion or spring onion; 10 g fresh chives or parsley (chopped); 10 ml lemon juice; 5 g of full-fat mustard (about 1 teaspoon – optional); 2 g of ground sweet paprika (optional); salt to taste (mackerel is quite salty on its own, use little) freshly ground pepper to taste

Smoked mackerel fish spread

Smoked mackerel spread is exactly the kind of spread you mix “casually” and it looks like you spent half an afternoon on it. Smoked mackerel gives a bold flavor, Lučina and yogurt provide a creamy texture without unnecessary heaviness, and the onion with lemon brightens it up nicely. Spread it on fresh homemade bread, whole-grain rolls, a tortilla, or small canapés — and you’ve got a quick dinner, a packed snack, or hospitality for guests.

⏱ 15 min● easy♨ 4 servings

Step by step

Instructions

0 z 6

1Step 1First take care of the mackerel. Remove the skin, large bones and as many small bones as possible. Break the flesh into smaller pieces into a bowl – it doesn’t have to be completely fine, you’ll mash it with a fork later. The more carefully you remove the bones, the more confident you’ll be when spreading and serving, especially if children will eat the spread.
2Step 2Add lučina and plain yogurt to the mackerel. Start mashing and mixing everything with a fork until the fish and lučina combine into a relatively smooth mixture. Add the yogurt gradually – the spread should be creamy but still thick enough to hold on bread and not fall off.
3Step 3Finely chop the red onion or spring onion and add to the bowl. Sprinkle in chopped chives or parsley, add the mustard, ground paprika (if using) and drizzle with lemon juice. Lemon lightens the spread and softens the smoky flavor of the fish.
4Step 4Mix everything well, taste, and only then season with salt and pepper. Smoked mackerel is usually quite salty, so add salt in very small pinches. If you want a bolder flavor, add a bit more lemon or mustard. If the consistency seems too thick, loosen the spread with another tablespoon of yogurt.
5Step 5Let the finished spread rest in the refrigerator for at least 10–15 minutes – the flavors will meld, the onion will mellow, and the fish flavor will unify nicely. If you plan to serve on canapés, you can transfer it during chilling into a smaller bowl or jar to bring straight to the table.
6Step 6Serve chilled on bread, in a sandwich or on small slices of baguette as canapés. Garnish with fresh chives, a lemon slice or a few thin strips of red onion. It also works as a protein-rich snack for meal prep – just add a few slices of homemade or whole-grain bread and some vegetables (cucumber, pepper, tomato).

Kitchen tip

If you buy the mackerel whole, choose the largest piece you can – the bones are easier to remove and you get more meat for the spread. And if you want to elevate the flavor, add a few drops of good olive oil or a pinch of ground cumin to the spread – both pair wonderfully with smoked fish.

Customize this recipe

Variants and alternatives

With egg: add one hard‑boiled egg finely chopped to the spread – the flavor will be milder and the spread more filling, great for dinner.

Approximate per serving

Nutritional values

Energie230 kcalProteins18 gSacharidy3 gTuky16 g

Smoked mackerel fish spread

Instructions

Variants and alternatives

Nutritional values

Save this recipe for next time.

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Instructions

Variants and alternatives

Nutritional values

Save this recipe for next time.

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